Penne Pasta with Sun-dried Tomato Cream Sauce

                                                                                                                                               

2 cups (8 oz.) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can of (12 fl. oz.) Evaporated Milk

2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend

1 teaspoon fresh basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Directions

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, 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.