INGREDIENTS
1
head Broccoli
2
Carrots, medium
4
Garlic cloves
1
Parmesan cheese and snipped fresh basil, fresh
3 cans
each) vegetable broth
1 lb
Penne pasta
1/2 tsp
Black pepper, coarsely ground
1/4 tsp
Salt
1
jar Sun-dried tomatoes in oil
4 oz
Cream cheese, reduced-fat