Sun-Dried Tomato-Vegetable Pasta

Yield: 4 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1 teaspoon pine nuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 17%
  • Fat: 7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.4g
  • Carbohydrate: 66.2g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 3.4mg
  • Sodium: 879mg
  • Calcium: 131mg

Ingredients

  • 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

Preparation

  1. Chop sun-dried tomatoes; set aside.
  2. 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.
  3. Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.
  4. 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.
  5. Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.
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