Penne With Pesto Cream Sauce and Sun-Dried Tomatoes

easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.

• Ready In: 15 mins
• Serves: 2-3

Ingredients

• 7 -8  ounces  multi-grain  whole wheat penne
• 2⁄3 cup heavy cream
• 1⁄3 cup  prepared pesto sauce
•  salt and pepper
•  parmesan cheese (optional)

Directions

1. Cook penne according to directions, about 9 minutes for al dente.
2. In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
3. When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
4. Serve immediately, sprinkled with the cheese, if desired.