Sun dried tomato Basil pasta

Girls, gather round! I served this at a girls lunch, and it was devoured. I then served it to my hubby, and he ate it, but did not devour. Ha. This was an awesome dish, but it is definitely a girly one! Perfect flavor from the combo of sun dried tomatoes and basil. Also, I LOVE that I could make a cheese sauce from evaporated milk, I will now be stocking it in my pantry for food storage macaroni and cheese!

Sun Dried Tomato-Basil Pasta
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2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 bunch fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Meanwhile, combine evaporated milk, cheese, basil, (leaving some basil for garnish) garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined. Garnish with additional basil and serve.

Serves 4.
Recipe adapted from Taste of Home.