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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 8
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- 1 (16 ounce) box barilla® elbows
- 1 cup reduced sodium chicken or vegetable broth
- 1 cup peeled and shredded sweet potato
- 1 cup barilla® tomato & basil sauce
- 1 1/2 cups shredded fontina cheese
- 1/4 cup low-fat milk, plus more as needed
- Carbohydrate 50.2
- Cholesterol 30
- Fat 9.2
- Protein 14.9
- Sodium 400
- Calories 337 calories;
Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Elbows; stir gently. Cook pasta according to package directions; remove from heat and drain well. Meanwhile, in a small pot bring the broth to a boil and add the sweet potato; cook 3 to 4 minutes or until soft, then remove from heat. In a blender combine the sweet potato, broth, Tomato & Basil Sauce and salt; cover and blend until smooth. In a very large skillet bring the blended sauce mixture to a low simmer. Remove from heat; slowly stir in cheese until melted (mixture may appear curdled). Stir pasta into the sauce in skillet. Let stand 5 minutes. Stir in enough milk to make a creamy consistency. Serve topped with fresh basil.
