Margherita Penne

By jeenikeen

Ingredients

• 12 oz penne pasta
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp hot pepper flakes
• 2 tbsp all-purpose flour
• 2 1/2 cups milk
• 2 cups cherry tomatoes, cut in half
• 1/2 cup grated parmesan
• 12 1-inch mini bocconcini or mozzarella cheese
• 1/2 cup fresh basil leaves, thinly sliced
• parmesan cheese, for serving

Details

Servings 1
Preparation time 10mins
Cooking time 23mins
Adapted from dairygoodness.ca

Preparation

Step 1

In a large pot of boiling salted water, cook pasta for about 11 min or until al dente, or according to package directions.

Meanwhile, in a large pot, melt butter over medium heat. Add garlic, thyme, salt and hot pepper flakes. Cook 1 min. Sprinkle with flour; cook, whisking for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Stir in tomatoes and Parmesan.

Drain pasta and return to pot. Pour in sauce; toss, stirring 1 to 2 min over medium heat to coat pasta. Stir in bocconcini or mozzarella, basil and salt to taste, if needed. Serve with grated Parmesan.