Easy, Creamy Tomato Pasta
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Serve this recipe as is or add some veggies by stirring some baby spinach into the sauce until wilted or by adding some frozen vegetables to the cooking water with the pasta. Finish with fresh basil or sprinkle in some red chile flakes for a kick.
Ingredients
Uncooked whole wheat penne
8 oz
Olive oil
1 tsp
Tomato paste
1 Tbsp
2% evaporated milk
½ cup(s)
Garlic powder
¼ tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Low fat cream cheese
2 oz, cut into pieces
Instructions
1
Cook the pasta according to the package directions, making sure to salt your cooking water well. Drain, reserving 1/3 cup of the pasta cooking water, and set aside.
2
In a large skillet, heat the oil over medium-low heat. Add the tomato paste and cook, stirring, until slightly darkened, 2 to 3 minutes. Carefully stir in the evaporated milk, scraping up any browned bits. Add the garlic powder, salt, and pepper, and the reserved pasta cooking water; cook, stirring, until everything comes together and is well combined, 1 to 2 minutes. Add the cream cheese, stirring until creamy; then fold in the pasta and gently toss to combine. Remove from the heat and serve immediately.
3
Serving size: 1 rounded cup
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