The main thing I adapted from the original recipe was the amount of calories. I cut back on the butter and cream cheese because I'm not one to just throw that much "dairy" into a dish. I also used low-fat cream cheese. It still tasted great, but feel free to follow the original recipe.
You have got to try this if you love anything alfredo or just need to switch up your standard pasta sauce routine.
Creamy Tuscan Pasta
Adapted from Mel’s Kitchen Café
12 oz. bowtie pasta
2 Tbsp. butter
2 tsp. garlic, finely minced
1/2 Tbsp. dried basil
4 oz. low-fat cream cheese, softened and cut into 4 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
2 cups Parmesan cheese, grated
1/2 tsp. ground black pepper
1/2 tsp. kosher salt, more to taste, if needed
1. Boil pasta according to package directions.
2. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil.
3. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
4. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.