| Submitted by | Sher Mattingly |
| Preparation Time | 15 minutes |
| Difficulty | Medium |
| Serves | 8 |
| Description | A versatile side dish that compliments most poultry, seafood, beef, or pork entrees. |
5 1/3 cups (16 oz) Penne Rigate, uncooked 2 Tablespoons butter or margarine 2 large cloves garlic, minced 2 Tablespoons all-purpose flour 3/4 cup ready-to-serve chicken or beef broth 3/4 cup milk or light cream (or whipping cream) 2 teaspoons dried parsley flakes salt and pepper to taste 1/3 cup grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat for 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook. Stir frequently until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; serve immediately.