5 MINUTE SUN DRIED TOMATO PESTO PASTA
This Sun Dried Tomato Pesto Pasta is just what you need on a busy week night. These pasta ready packages are perfect for a family meal in no time!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
- In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.
Nutrition Facts : Calories 249 kcal, Carbohydrate 4 g, Protein 6 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 219 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- 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.
- Add 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.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PASTA WITH SUN-DRIED TOMATO PESTO
This quick and easy pasta dish proves that simple is best! All you need are tortellini, sun-dried tomatoes, half-and-half, Parmesan and chopped walnuts.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving half the oil. Process tomatoes and reserved oil in food processor or blender until smooth. Add cheese and nuts; process 30 sec. or until blended. Transfer to small saucepan.
- Add half-and-half; stir. Cook on medium heat until 3 to 5 min. or heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add sauce; toss to coat.
Nutrition Facts : Calories 530, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY
Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F/220˚C.
- In a large pot, bring 4 quarts of water to a rolling boil.
- Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
- In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
- Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
- In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams
LINGUINE WITH SUN-DRIED TOMATO PESTO
Categories Pasta Tomato Kid-Friendly Parmesan Basil Almond Fall Bon Appétit Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Blend first 5 ingredients in processor until nuts are finely chopped. With machine running, gradually add oil, then 1/2 cup water, blending until almost smooth. Transfer pesto to bowl. Mix in 1/3 cup cheese. Season to taste with salt.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking water. Return pasta to pot. Add pesto and toss to coat, adding enough reserved water to form thin sauce. Season with salt and pepper. Serve, passing remaining cheese.
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PASTA WITH SUN-DRIED TOMATO PESTO AND MOZZARELLA PEARLS
From onceuponachef.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 697 per serving
- Bring a large pot of salted water to a boil. (Add enough salt so that the water tastes like the sea.) Cook the pasta according to the package instructions until al dente.
- Meanwhile, make the pesto. In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and olive oil. Pulse, scraping down the sides as necessary, until the mixture is finely puréed. Divide the mixture in half. Set aside.
- Reserve about 1 cup of the pasta cooking water (you'll need it for the sauce), then drain the pasta. Add the pasta back to the pan. Add half of the pesto and stir to combine, adding the reserved pasta water little by little, until the pasta is well-coated and moistened. I usually use about 3/4 cup of pasta water. (Refrigerate or freeze the remaining pesto for another meal.) Taste and adjust seasoning with more salt and red pepper flakes, if necessary. Right before serving, toss in 2 tablespoons chopped basil and the mozzarella pearls (it's important to do this right before serving so the cheese doesn't melt from the heat of the pan). Transfer to a serving dish or pasta bowls and serve with more grated Parmigiano-Reggiano.
- Note: If you'd like to serve this pasta dish at room temperature, wait until the pasta is cool to add the mozzarella pearls.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (37)Total Time 45 minsCategory EntreeCalories 372 per serving
- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
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