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Pasta with Sun-Dried Tomato Pesto & Feta Cheese

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Submitted by happyzhangbo

Very nice flavor to this dish. Simple to make and satisfying.

YIELD

4 servings

PREP

8 min

COOK

2 min

READY

10 min

Ingredients

9 260.1
OUNCES ML/G PASTA, LINGUINE
packaged refrigerated fresh
¾ 177
CUP ML SUNDRIED TOMATOES
oil-packed, halves, drained
¼ 59
CUP ML BASIL
loosely packed leaves *
2 3E+1
TABLESPOONS ML ALMONDS
slivered
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
preshredded fresh
1 15
TABLESPOON ML GARLIC
bottled minced
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 118
CUP ML FETA CHEESE
crumbled

Directions

Cook pasta according to the package directions, omitting salt and fat.

Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk.

Add to pasta; toss well to coat.

Sprinkle with feta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 339 20% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 758mg 32%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 15%
Sugars g
Protein 28g
Vitamin A 4% Vitamin C 7%
Calcium 16% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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