Pasta with Creamy Dill Sauce and Oven-Dried Cherry Tomatoes

• 8 ounces spaghetti 1/2 pound, or other pasta, prefer whole wheat; or homemade, recipe see link below
• 1 teaspoon olive oil or canola oil, or any vegetable oil
• 2 cloves garlic crushed
• 1 each shallots finely chopped
• 2 tablespoons sherry wine dry
• 1/2 tablespoon cornstarch or 1 tablespoon all-purpose flour
• 1 cup milk, low-fat
• 2 tablespoons dill weed freshly chopped
• 1/2 cup cherry tomatoes oven-dried
• 1 x parmesan, parmigiano-reggiano cheese, grated or shaved

1. Bring a large pot of salted water into a boil, cook the pasta according to the package, 10 to 12 minutes.
2. Drain well and set aside.
3. Meanwhile heat oil in a large saucepan over medium-high heat.
4. Add garlic and cook for about 30 seconds.
5. Add shallots, stirring and cook until shallots are soft and start to brown, 3 to 4 minutes.
6. Add sherry, and pick up any brown bit at the bottom of pan.
7. Sprinkle cornstarch or flour over shallots, and mix well.
8. Cook for 2 minutes.
9. Pour the milk in and bring to a boil, stirring constantly and cook until the mixture is thickened, 3 to 5 minutes.
10. Stir in dill, remove from heat.
11. Add cooked pasta, oven-dried cherry tomatoes, and mix until evenly coated with dill sauce.
12. Serve warm with shaved parmesan on top.

pound, olive oil, garlic, shallots, sherry wine, cornstarch, milk, dill weed freshly, cherry tomatoes, parmesan

Taken from recipeland.com/recipe/v/pasta-creamy-dill-sauce-oven-dr-51671 (may not work)