Tuscan Pasta with Basil Cream Sauce

When I saw Kelly share this on The Food Mentalist, I knew I had to make it.

For one, I'm never one to turn down a new pasta dish.

For two, I've never cooked with sun-dried tomatoes. For three, this looked so good.

So, why haven't I ever cooked with sun-dried tomatoes? I'm not sure! I've had them in dishes ordered at restaurants, yes, but their flavor and texture never stood out for me. Probably because there were so few of them in the dishes I seemed to order. I didn't see what all the fuss was about. Well. Now I do! Being as this recipe calls for 6 ounces of sundried tomatoes (I bought a jar of julienned tomatoes), I was finally able to enjoy them.

The sauce smelled heavenly as it was bubbling on the stove. You probably already have most of the ingredients on hand: milk, chicken stock, flour, salt, pepper, garlic, cheese, and sun-dried tomatoes (the only thing I didn't have in the pantry). I didn't make many changes, except for halving it for just the hubbs and I. I also didn't use skim milk as I don't purchase it so I used reduced fat. Lastly, I had a can of petite diced tomatoes on hand, so I used that instead of fresh. The whole dish is so easy and quick, perfect for a night when you're too tired to cook or are short on time.  

Source: Eat Yourself Skinny, featured on The Food Mentalist

Servings: 2

1 (20 oz) package refrigerated four-cheese ravioli

 1 Tbsp. extra virgin olive oil

4 cloves of garlic, minced

2 cups of skim milk

1 cup of chicken broth

4 Tbsp all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 cup (6 oz) chopped or julienned sun-dried tomatoes in oil, drained

1/2 cup grated low-fat Parmesan cheese

2 Tbsp white wine

2 medium-size fresh tomatoes, chopped OR 1 (14.5 oz) can petite diced tomatoes, full drained

1/2 cup chopped fresh basil

Prepare ravioli according to package directions.  In a medium saucepan, heat olive oil over medium heat.  Add garlic and sauté until golden brown.  

In a small saucepan, stir together milk, chicken broth, 3 Tbsp flour (save 1 Tbsp of flour for later), salt and pepper over low heat until smooth and thick.  Stir into garlic and add sun-dried tomatoes.  Continue to cook over medium-low heat, stirring frequently, until the sauce is thick.  Add the Tbsp of flour (for additional thickness) and stir in with Parmesan cheese.

Allow sauce to thicken up a bit then stir in wine, chopped tomatoes and 1/2 cup chopped basil.  Cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with ravioli and garnish with Parmesan cheese and chopped basil.


I'm back to work and looking for more easy, quick meals. What do you like to cook when you're short on time?