whole wheat toasted onion pasta with creamy sun-dried tomato sauce

By pdav

Ingredients

• 1 lb. Pappardelle’s Whole Wheat Toasted Onion Pasta
• 1 medium onion, finely chopped
• 1 large garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup heavy cream
• 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped*
• Freshly grated parmesan

Preparation

Step 1

1. Add onion, garlic, salt, and pepper to large skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, and sun-dried tomatoes. Simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.

2. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce. Toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

Use ½ cup Pappardelle’s Sun-Dried Tomato Pesto for "*" items.

Makes 4 to 6 main-course servings.