Penne With Light Rosy Tomato Sauce

• 4 -6 ounces penne, uncooked
• 1 teaspoon olive oil
• 2 cloves garlic, minced or pressed
• 1 cup hot water
• 2 teaspoons chicken bouillon granules (OXO or equivalent)
• 1 (5 1/2 ounce) can tomato paste
• 1/2 cup evaporated skim milk (or more, to taste)
• 1 tablespoon lowfat parmesan cheese, grated
• 1 pinch sugar
• salt and pepper, to taste

1. In a saucepan, saute garlic in olive oil.
2. Dissolve chicken bouillon in hot water.
3. Stir in tomato paste until mixture is smooth.
4. Add tomato mixture to saucepan.
5. Simmer for a few minutes.
6. Stir in evaporated skim milk and Parmesan cheese, along with sugar and salt and pepper (additional salt may not be necessary, depending on how salty the bouillon was).
7. Simmer gently for 1 minute.
8. Meanwhile, cook penne.
9. Toss penne with sauce and serve.
10. If desired, sprinkle with additional Parmesan cheese.
11. Other options: 1 saute mushrooms with garlic 2 At the end, add cooked vegetables (broccoli, etc.) and/or cooked cubed chicken breast and place mixture in a casserole dish.
12. Top with grated cheese and bake in oven until cheese melts.

penne, olive oil, garlic, water, chicken bouillon granules, tomato paste, milk, parmesan cheese, sugar, salt

Taken from www.food.com/recipe/penne-with-light-rosy-tomato-sauce-57531 (may not work)