Whole Wheat Penne with Sun-dried Tomato Pesto & Parmesan
This penne with sun-dried tomato pesto is definitely a quick and easy way for you to enjoy a delicious and healthy meal!
Yield
4 servingsPrep
6 minCook
14 minReady
22 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, penne
whole wheat |
|
| 8 ½ | ounces |
sundried tomatoes
packed in olive oil, 1 jar |
|
| 2 | cloves |
garlic
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
basil
leaves, freshly packed |
*
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, penne
whole wheat |
|
| 245.7 | ml/g |
sundried tomatoes
packed in olive oil, 1 jar |
|
| 2 | cloves |
garlic
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
basil
leaves, freshly packed |
*
|
| 118 | ml |
Parmesan cheese
|
|
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes.
Drain, reserving 1 cup of the cooking pasta water.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Stir in the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
Season the pasta, to taste, with salt and pepper and serve.
