PASTA WITH SUN-DRIED TOMATOES AND PINE NUTS
I got this recipe from a friend and it was absolutely incredible! It is so full of flavor and it is also very healthy!
Provided by Anna Haines
Categories Penne
Time 30m
Yield 1 bowl of pasta, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large pot, and cook pasta.
- add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
- Cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
- stir in wine and boil until wine is reduced by half, about 1-2 minute.
- Pour in chicken stock, salt, pepper and bring to a boil.
- reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
- When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
- remove from heat and sprinkle with cheese -- SERVE!
Nutrition Facts : Calories 525.3, Fat 19.2, SaturatedFat 3.6, Cholesterol 11.7, Sodium 506.1, Carbohydrate 68.6, Fiber 4.3, Sugar 7.6, Protein 17.6
PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES
Provided by Rosemary M. Wyman
Categories Pasta Tomato Side Sauté Vegetarian Quick & Easy Parmesan Pine Nut Spring Bon Appétit California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook fusilli pasta in large pot of boiling 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 and serve.
SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS
Steps:
- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
- When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
- Ingredient Notes
- Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
- Serving & menu ideas
- Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
SUN-DRIED TOMATO AND BOW TIE PASTA
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Provided by JFOCHTMAN
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
- In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
- In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
- Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
- In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 49.6 g, Fat 7.4 g, Fiber 4.5 g, Protein 10.5 g, SaturatedFat 1.1 g, Sodium 370.8 mg, Sugar 6.4 g
PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS
Cut from the newspaper and posted here for safekeeping. The paper said the source was Bon Appetit Magazine.
Provided by Texas Aggie Mom
Categories Penne
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes.
- Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
- Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot.
- Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry.
- Mix in basil. Season to taste with salt and pepper.
SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
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