Place garlic and 1 tbsp oil from sun-dried tomatoes into an 8 quart stockpot; cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-9 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. If desired, top with Parmesan cheese and basil. (If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.)
To change up the flavor of this recipe, try some of the following variations!
Use a variety of different vegetables
Add in fresh herbs such as tarragon, rosemary, or cilantro
Try adding different seasonings such as curry, southwestern or cumin
Note: For a heartier version of this recipe, add grilled turkey, Italian sausage or sliced grilled chicken breasts to pasta.
Creamy One Pot Pasta
Amount Per Serving
Calories 246Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Total Carbohydrates 40g13%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.