Pasta with Sun-Dried Tomato Pesto and Feta Cheese
(No Ratings Yet)
Loading ...
4 servings (serving size: 1 cup)
Ingredients
- 1 (9-ounce) package refrigerated fresh linguine
- 3/4 cup oil-packed sun-dried tomato halves, drained
- 1/4 cup loosely packed basil leaves
- 2 tablespoons slivered almonds
- 2 tablespoons preshredded fresh Parmesan cheese
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) crumbled feta cheese
Preparation
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.
Nutritional Information
- Calories:
- 300 (30% from fat)
- Fat:
- 9.9g (sat 3.3g,mono 3.9g,poly 1.6g)
- Protein:
- 12.3g
- Carbohydrate:
- 42g
- Fiber:
- 4.3g
- Cholesterol:
- 61mg
- Iron:
- 3.1mg
- Sodium:
- 570mg
- Calcium:
- 141mg
Related recipes:
- Spinach and SunDried Tomato Pasta
- Pasta with Chard and Chickpeas
- Bacon and Tomato Pasta
- Italian Pasta Bake
- Tomato Broccoli Salad
