Sun-Dried Tomato-Vegetable Pasta



4 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1 teaspoon pine nuts)

Recipe from

Cooking Light

Nutritional Information

Calories 378
Caloriesfromfat 17 %
Fat 7 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 15.4 g
Carbohydrate 66.2 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 3.4 mg
Sodium 879 mg
Calcium 131 mg


1 (3-ounce) package sun-dried tomatoes, packed without oil
2 garlic cloves, peeled
1/2 cup fresh basil leaves
3 tablespoons grated Romano cheese
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped
Vegetable cooking spray
2 tablespoons chopped shallots
1/2 cup low-salt chicken broth
1 (14.5-ounce) can whole tomatoes, undrained and chopped
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
4 teaspoons pine nuts, toasted


Chop sun-dried tomatoes; set aside.

Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.

Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; sauté 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.

Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.