Options

Format:
Include:
PRINT
See more
Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Cooking Light OCTOBER 2004

  • Yield: 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

Amount per serving
  • Calories: 300
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 12.3g
  • Carbohydrate: 42g
  • Fiber: 4.3g
  • Cholesterol: 61mg
  • Iron: 3.1mg
  • Sodium: 570mg
  • Calcium: 141mg
advertisement
advertisement