Pasta with Creamy Dill Sauce & Oven-Dried Cherry Tomatoes
Submitted by happyzhangbo
Pasta with creamy dill sauce, a light milk-based sauce built on shallots, garlic, and sherry, tossed with fresh dill, oven-dried cherry tomatoes, and shaved parmesan. A quick, low-fat creamy pasta with bright flavor.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
22 minThis creamy pasta gets its silkiness without a drop of heavy cream. The sauce starts with shallots and garlic softened in a little oil, deglazed with a splash of dry sherry, then thickened with low-fat milk and a touch of cornstarch into a light, glossy cream sauce.
Fresh dill is the star, stirred in off the heat so its bright, grassy, faintly anise flavor stays fresh.
Oven-dried cherry tomatoes are the other secret. Slow-drying concentrates their sugars into intense, sweet-tart little bursts that punch through the creamy sauce.
A shower of shaved parmesan on top adds salty depth and ties everything together.
It comes together in about 20 minutes and stays surprisingly light, making it a smart weeknight pasta when you want creamy without the heaviness.
Pro Tips
- Whisk constantly as the milk thickens so the sauce stays smooth and lump-free.
- Add the dill off the heat to keep its flavor and color bright.
- Toss the hot pasta with the sauce right away so it clings.
- Use oven-dried or sun-dried tomatoes for concentrated flavor; fresh ones are too watery here.
Variations
- Stir in cooked salmon, shrimp, or peas for a heartier main.
- Use whole wheat pasta to add fiber.
- Swap dill for basil or parsley if you prefer.
Ingredients
1/2 pound, or other pasta, prefer whole wheat; or homemade, recipe see link below
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.
