Easy Sun Dried Tomato Pasta Recipes
EASY SUN-DRIED TOMATO PASTA
If you can boil water and mix you can make this wonderfully tasty pasta at the spur of the moment! Great for the surprise dinner with a salad and crusty bread
Provided by TishT
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta in salted water.
- Drain, reserving the liquid.
- Set aside.
- Put oil in the bottom of a serving dish.
- Crush garlic and place in oil.
- In a separate bowl, break up feta cheese until it's crumbly.
- Add enough pasta water to make it into a lumpy mixture.
- Place in serving dish.
- Chop or cut sun-dried tomatoes into small pieces and add to the cheese.
- Mix in toasted pine nuts, pecans or walnuts.
- Wet pasta with some of the reserved water and add to the mixture.
- Toss well.
- Top with basil.
Nutrition Facts : Calories 539.4, Fat 9.1, SaturatedFat 1.3, Sodium 454.9, Carbohydrate 97.4, Fiber 6.3, Sugar 10.1, Protein 18
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
SUN DRIED TOMATO PASTA
Made with pantry and fresh ingredients, this sun dried tomato pasta is a super easy recipe that's perfect for a busy weeknight. But you will love it so much that it's worthy of a weekend meal too.
Provided by Paige Adams
Categories Pasta
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Cook the penne until al dente according package instructions. Reserve 1/2 cup pasta water before draining in a strainer.
- Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until fragrant, about 30 seconds.
- Add the tomatoes and sauté for 2 minutes.
- Stir the pasta into the tomatoes.
- Pour in the reserved pasta cooking water letting it bubble for a couple minutes, stirring to coat the pasta.
- Fold in the Parmesan followed by the arugula.
- Garnish with parsley and additional cheese before serving.
Nutrition Facts : Calories 474 calories, Sugar 23.4 g, Sodium 490.5 mg, Fat 8.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 86.2 g, Fiber 9.5 g, Protein 20.2 g, Cholesterol 4.8 mg
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