This one-pot wonder combines slivered garlic and fresh vegetables

 for a light pasta dish your family will be sure to request again.

  4 large garlic cloves, peeled

  1 jar (7 oz) sun-dried tomatoes in oil, undrained

  3 cans (14.5 oz each) chicken broth (5¼ cups)

  1 lb uncooked penne pasta

  1 head broccoli (2 cups small florets)

  2 medium carrots, peeled

  4 oz reduced-fat cream cheese (Neufchâtel)

  ¼ tsp salt

  ½ tsp coarsely ground black pepper

  Grated fresh Parmesan cheese and snipped fresh basil (optional) 

Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into  (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring  occasionally. 

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in 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; place into bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. 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. Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil. 

INGREDIENTS
 

1/4 cup all-purpose flour


1 tablespoon olive oil


1 medium onion, thinly sliced


1 medium red pepper, chopped

1 large stalk celery, thinly sliced


2 garlic cloves, crushed with garlic press


1/2 teaspoon salt
 

1/4 teaspoon ground red pepper (cayenne)


1/4 teaspoon dried thyme


1/2 teaspoon ground allspice


¼ teaspoon red curry powder

2 bay leaves

¼ teaspoon dry mustard

1 teaspoon sausage seasoning 

¼ teaspoon hot smoked paprika

½ teaspoon soul seasoning 

1 tbsp magic dash of worcestshire sauce

1 3/4 cups vegetable broth


3 cups water


1 bunch collard greens (about 1 1/4 pounds), tough stems trimmed and leaves coarsely chopped


2 cans (15-19 ounces each) small red beans, rinsed and drained 


1. In a dry nonstick 5- to 6-quart saucepot, toast flour over medium heat, stirring frequently, until pale golden, about 5 minutes. Transfer flour to medium bowl; set aside.

2. In same saucepot, heat oil over medium-high heat until hot. Add onion, red pepper, and celery and cook, stirring occasionally, until vegetables are tender-crisp, about 10 minutes. Add garlic, salt, ground red pepper thyme, and allspice and cook, stirring, 2 minutes.

3. Whisk broth into toasted flour until blended. Stir broth mixture and water into vegetables in saucepot; heat to boiling over medium-high heat. Add collard greens, stirring until wilted; stir in beans. Heat gumbo to boiling. Reduce heat to medium-low; cover and simmer until greens are tender, about 10 minutes.