6 Servings 20 min Cook
4 Cloves, minced Garlic
1 Tbsp Olive Oil
1 Cup Vegetable Broth
16 Oz Pasta
2 Cup chopped Broccoli
2 Medium Carrots
2 Cup Sun-Dried Tomatoes
1/2 Cup Cream Cheese
1/2 Tsp Pepper
1/2 Tsp Salt
1 Tbsp Parmesan Cheese
1 Cup leaves, whole Basil
Place garlic and 1 tbsp oil into a stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth.
Return stockpot to the burner; increase heat to high.
Cover and bring to a boil.
Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; cut carrots in half lengthwise; thinly slice crosswise on a bias.
Drain tomatoes; pat dry and slice into thin strips.
Cut cream cheese into cubes.
Add vegetables, cream cheese, black pepper and salt to pasta; stir until cream cheese is melted and fully incorporated.
Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
Top with Parmesan cheese and basil.