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1
Thinly slice garlic using Color Coated Paring Knife.
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2
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.)
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3
Stockpot.
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4
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
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5
Remove from heat; add broth.
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6
Return to burner; increase heat to high.
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7
Cover and bring to a boil.
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8
Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
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9
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl.
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10
Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
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11
Drain sun-dried tomatoes; pat dry with a paper towel.
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12
Slice tomatoes into thin strips.
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13
Add carrots and tomatoes to batter bowl.
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14
Cut cream cheese into cubes.
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15
Add vegetables, cream cheese, salt and black pepper to Stockpot.
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16
Stir until cream cheese is melted and fully incorporated.
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17
Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
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18
Serve immediately in Simple Additions Dots Large Round Bowl.
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19
If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
