Corned Beef Pasta with Sun Dried Tomatoes and Roasted Garlic

I'm running late for this event (PPN - Presto Pasta Night) but this pasta dish did make it to the table just before I went off to work today. As always, the dedicated mom in me ensures that there is something delightful to leave the kids with for their big appetite. This was their breakfast item for the day and my entry to Once Upon A Feast's pasta party for the week - Corned Beef Pasta with Sundried Tomatoes and Roasted Garlic.

I usually call the "shell pasta" the pasta for the lazy people or without sounding negative the leisure type of pasta . Simply because it's so easy to bite and swallow. This is very apt for my pre-schoolers who sometimes tend to be too lazy to macerate their foods. Not like the typical spaghetti strands, this type of pasta lightly gets into your palate. From time to time, even down to the tummy too.

How to make:

Cook 250 g pasta shells according to package directions, set aside. Saute chopped onion and garlic in 2 tbsps canola oil until fragrant. Add 1 can of Liby's Corned Beef and continue saueteing for 2 mins. Add 1 med sized bottle (397 g) of traditional pasta sauce with sundried tomatoes and roasted garlic. Add in minced carrots, stir well and allow to boil. Simmer for 2 minutes. Pour over the sauce onto the cooked pasta and serve on a plate. Sprinkle it with hefty servings of grated parmesan cheese. Yum!

Blog hop to Kirsten's From Kirsten's Kitchen to Yours for more of this kind.