Creamy Sun-Dried Tomato Pasta

Some weekdays are so busy, I hardly find time to cook. Preparing pasta is the easiest thing to do. I know its high in carbohydrates, but I think its fine once a week. To complete our menu, I cook some veggies like zucchini, brussel sprouts, broccoli in the oven. Today's Italian delight is a creamy sun-dried tomato sauce to go with vegetables enriched rotini pasta.

Ingredients:
Rotini Pasta - 3 cups
Sun-dried Tomatoes packed in Olive Oil - 7 oz (205 ml) jar
Onions (finely chopped) - about 1/2 cup
Garlic - 2 cloves
Dry Italian Herb Seasoning - 1 tsp
Black Pepper - 1/2 tsp
Parmesan Cheese - 1 1/2 cup
Whole Milk - 1 cup
Salt

How to cook Creamy Sun Dried Tomato Pasta:

• Finely chop onions and garlic.
• Blend the sun-dried tomatoes and about 2 tsp of the oil (from the sun-dried tomatoes) in a food processor to a fine or slightly coarse paste. Set it aside.

• I used the oil of the sun-dried tomatoes for making the pasta sauce. It adds more flavor to the pasta.
• Heat water in a big pot for cooking pasta. Add enough salt to the water, to make it salty. Cook pasta according to the package instructions. I cooked tricolor rotini pasta for about 11 minutes. Save about 1 cup of the pasta cooking water. 
• While pasta is getting cooked, heat 2 tbsp oil in a pan for making the sauce. Add onions and garlic. Saute until onions soften. Next, add the sun-dried tomatoes, Italian herb seasoning and black pepper. Stir and cook for about 2 minutes.
• I did not add any salt for the sauce. The salt from the tomatoes was enough for our taste.

• Next, add milk and Parmesan cheese. Bring it to a boil. Taste for seasonings and your Creamy Sun-dried Tomato Pasta Sauce is ready.
• Lower the heat and add hot pasta to the sauce pan and stir well. Lastly, add the pasta cooking liquid, little at a time, until you get the desired consistency for the pasta sauce. I added about 1/2 cup water.

Garnish Sun Dried Tomato Pasta with grated Parmesan and serve with a bread of your choice.