Ingredients
– 1 1/4 cup mini farfalle pasta
– 2 tbsp sun-dried tomatoes
– chopped red onions
– chopped green onions
– 2 large minced garlic
– 2 1/2 tbsp parmesan cheese
– 1/2 cup 2% reduced fat milk
– handful of Arugula
– 2 tbsp olive oil
Directions:
Boil water. Cook your pasta. On a separate skillet, heat the oil over medium heat. Add garlic, green onion, and red onion to cook for a couple minutes. Whisk in the flour, then whisk in the milk and continue to mix as you cook it until it gets slightly thickened. Add the pasta [when that’s cooked]. Once you’ve coated the pasta with the sauce, add sun-dried tomatoes, chopped up arugula, and 2 tbsp parmesan cheese. Mix and serve warm. If you want to make more than one serving, just double the portions! 🙂
Healthy and Homie 