Pasta with Creamy Dill Sauce and Oven-Dried Cherry Tomatoes
134
Quick and easy to make, and packed with flavor.
Ingredients
| 8 | ounces |
spaghetti
1/2 pound, or other pasta, prefer whole wheat; or homemade, recipe see link below |
|
| 1 | teaspoon |
olive oil
or canola oil, or any vegetable oil |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | each |
shallots
finely chopped |
* |
| 2 | tablespoons |
sherry wine
dry |
* |
| ½ | tablespoon |
cornstarch
or 1 tablespoon all-purpose flour |
|
| 1 | cup |
milk, low-fat
|
|
| 2 | tablespoons |
dill weed
freshly chopped |
* |
| ½ | cup |
cherry tomatoes
oven-dried |
|
| 1 | x |
Parmesan cheese
or shaved |
* |
Directions
Bring a large pot of salted water into a boil, cook the pasta according to the package, 10 to 12 minutes.
Drain well and set aside.
Meanwhile heat oil in a large saucepan over medium-high heat.
Add garlic and cook for about 30 seconds.
Add shallots, stirring and cook until shallots are soft and start to brown, 3 to 4 minutes.
Add sherry, and pick up any brown bit at the bottom of pan.
Sprinkle cornstarch or flour over shallots, and mix well.
Cook for 2 minutes.
Pour the milk in and bring to a boil, stirring constantly and cook until the mixture is thickened, 3 to 5 minutes.
Stir in dill, remove from heat.
Add cooked pasta, oven-dried cherry tomatoes, and mix until evenly coated with dill sauce.
Serve warm with shaved parmesan on top.
Nutrition Facts
Serving Size 146g (5.1 oz)Amount per Serving
Calories 2579% of calories from fat
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 3mg
1%
Sodium 32mg
1%
Total Carbohydrate
16g
16%
Dietary Fiber 2g
9%
Sugars g
Protein
20g
Vitamin A 6%
•
Vitamin C 7%
Calcium 9%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
