Fun In The Sun Dried Tomato Alfredo Over Penne With Cajun Steak Food

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FUN IN THE SUN COCKTAIL



Fun in the Sun Cocktail image

Growing up, I loved those juice pouches with the straws that you could poke right into the pouch. You know the ones. Well, I thought it would be fun to make a grown-up version of those. I found drink pouches online and like to fill them up with a boozy cherry limeade. I guarantee they'll be a hit at your next get together.

Provided by Kardea Brown

Categories     beverage

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 1/4 cups vodka, such as Tito's
One 12-ounce can frozen limeade concentrate
1/2 cup grenadine
Lime slices and maraschino cherries, for topping

Steps:

  • Stir together the vodka, limeade concentrate and 4 cups water in a large pitcher. Pour about 3/4 cup into the bottom of each of 8 clear pouches. Top with 1 tablespoon grenadine and lime slices and cherries. Seal the pouch and chill until ready to serve.

PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES



Penne With Pesto Cream Sauce and Sun-Dried Tomatoes image

easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.

Provided by Law School Chef

Categories     One Dish Meal

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 5

7 -8 ounces multi-grain whole wheat penne
2/3 cup heavy cream
1/3 cup prepared pesto sauce
salt and pepper
parmesan cheese (optional)

Steps:

  • Cook penne according to directions, about 9 minutes for al dente.
  • In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
  • When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
  • Serve immediately, sprinkled with the cheese, if desired.

Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 18.5, Cholesterol 108.7, Sodium 38.1, Carbohydrate 77.1, Fiber 8.3, Sugar 0.1, Protein 16.2

SUN-DRIED TOMATO ALFREDO



Sun-Dried Tomato Alfredo image

A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.

Provided by Marla Swoffer

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

Steps:

  • Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
  • Gradually stir in milk until well combined and somewhat thickened.
  • Add cream cheese and stir until melted.
  • Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
  • Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
  • Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
  • Salt to taste and stir into individual bowls of pasta.

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