Sundried Tomato Parmesan Peas Recipes
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS
Make and share this Pasta With Sun-Dried Tomatoes, Ricotta, and Peas recipe from Food.com.
Provided by Abby Girl
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
- Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
Nutrition Facts : Calories 735.4, Fat 22.8, SaturatedFat 10.1, Cholesterol 52.5, Sodium 502.4, Carbohydrate 101.2, Fiber 6.9, Sugar 9.4, Protein 31.6
JAN'S PASTA-N-PEAS WITH TUNA AND SUN-DRIED TOMATOES
This is a fresh and modern take on two recipes from my Italian mother-in-law. Fresh peas in place of canned, sun dried tomatoes in place of heavy tomato sauce and Bumble Bee® Solid White Albacore Tuna in Water replacing tuna in oil. This is a fast and flavorful meal to put together with just a few shelf stable ingredients.
Provided by Bumble Bee
Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
- Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
- Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
- Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 51.7 g, Cholesterol 18 mg, Fat 2.1 g, Fiber 5.7 g, Protein 19.5 g, SaturatedFat 0.6 g, Sodium 359.6 mg, Sugar 3.8 g
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