Source: Dreamfields Pasta

Penne topped with a creamy artichoke and white wine sauce.

Servings

13.25 oz Dreamfields Penne Rigate
2 tbsp light olive oil
0.5 cup fresh chopped red onion
0.5 cup fresh basil , chopped
28 oz canned artichokes hearts, drained , quartered
1 cup fresh broccoli florets , chopped
1 cup cooking wine (white)
0.5 cup half & half
1 tsp kosher salt
1 tsp black pepper
0.5 cup grated Parmesan cheese

1 Cook pasta according to package directions.
2 Meanwhile, heat oil and butter in large frying pan.
3 Add onion, basil and artichokes and cook 5 minutes at medium-high heat.
4 Stir in broccoli and wine and cook for 3 minutes or until wine has evaporated.
5 Add half & half and bring to a boil.
6 Reduce heat and simmer for 10 minutes.
7 Combine pasta with sauce, and toss with cheese.
8 Serve immediately.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.