Pasta with Pine Nuts & Sun-Dried Tomatoes
Yield
servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, fusilli
or other spiral pasta |
|
| 5 | tablespoons |
olive oil
|
|
| ⅔ | cup |
pine nuts
toasted |
|
| ⅔ | cup |
sundried tomatoes
oil-packed, drained, chopped |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, fusilli
or other spiral pasta |
|
| 75 | ml |
olive oil
|
|
| 158 | ml |
pine nuts
toasted |
|
| 158 | ml |
sundried tomatoes
oil-packed, drained, chopped |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain pasta well.
Heat 3 tablespoons olive oil in heavy large skillet over high heat.
Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes.
Transfer pasta to large bowl.
Add remaining 2 tablespoons olive oil to same skillet.
Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute.
Pour pine nut mixture over pasta.
Add chopped parsley and grated Parmesan cheese and toss to blend.
Season to taste with salt and pepper.
