Penne with Sun Dried Tomatoes and Asiago Cheese
Indulge in the rich, savory flavors of Penne with Sun-Dried Tomatoes and Asiago Cheese, a simple yet elegant pasta dish that's perfect for weeknight dinners or special occasions. This recipe combines perfectly cooked penne pasta with a creamy sauce infused with the bold, tangy sweetness of sun-dried tomatoes and the nutty richness of asiago cheese. A touch of garlic, a hint of red pepper flakes, and fresh basil add layers of depth, creating a symphony of flavors in every bite. Quick and easy to prepare in just 30 minutes, this restaurant-quality dish is served with an optional garnish of grated asiago for an extra cheesy finish. Perfect for lovers of Italian-inspired cuisine, this meal is a crowd-pleaser that can be easily adapted for vegetarians by using vegetable broth.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup heavy cream
- 1 cup asiago cheese, grated
- 3 tbsp chicken or vegetable broth
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp fresh basil, chopped
- 2 tbsp grated asiago cheese (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and slightly golden.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring frequently.
Reduce the heat to low and stir in the heavy cream, chicken or vegetable broth, and grated asiago cheese. Stir continuously until the cheese has melted, forming a creamy sauce.
Season the sauce with red pepper flakes, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
Add the cooked penne to the skillet, tossing it gently to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the chopped fresh basil.
Serve the pasta warm, garnished with additional grated asiago cheese and a sprinkle of basil for a fresh finishing touch.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 34.8 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 958 mg | 74% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3000 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
