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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.4
  • Total Fat: 9.9 g
  • Cholesterol: 10.8 mg
  • Sodium: 73.9 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 10.7 g

View full nutritional breakdown of Sun-dried tomato and lime pasta calories by ingredient
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Sun-dried tomato and lime pasta

Submitted by: SHELEEN1

Introduction

A quick and easy, yet really tasty pasta dish - very filling. A quick and easy, yet really tasty pasta dish - very filling.
Number of Servings: 4

Ingredients

    300g Wholewheat pasta penne (dry)
    50g (approx 15) sun dried tomatoes - dry, NOT in oil
    1-3 tablespoons (15-45ml) Lime juice
    1 heaped teaspoon (10ml) very lazy garlic (chopped, pickled garlic - use 1 clove, finely chopped, if lazy garlic unavailable)
    1 teaspoon (5ml) dried rosemary, ground
    1 tablespoon (15ml) basil - OR -1 teaspoon (5ml) dried basil
    1 teaspoon (5ml) dried oregano
    1 teaspoon (5ml) dried parsley
    1 tablespoon (15g) olive oil
    20g butter
    Freshly ground black pepper
    Salt to taste

Directions

Serves 4 to 6 people

Soak whole dried tomatoes in boiling water whilst cooking the pasta, and ground dried herbs with pestle and mortar.
Cook the pasta to how you like it in plain water. Drain pasta, and use the saucepan the pasta was cooked in to gently heat the oil and melt the butter.
Add the ground herbs and pepper to the melted oil and butter, and fry gently for a couple of minutes. Whilst herbs are sautéing, use scissors to finely cut up the soaked sun-dried tomatoes. Add the tomatoes to the herbs, along with the lime juice and fresh basil (dried basil - 1 teaspoon - may be used instead of fresh. Add salt if required - though as sun-dried tomatoes are quite salty in taste, you may wish to leave out the salt completely.
Mix well, and toss in the drained pasta until well covered in the tomato and herbs. Serve immediately, garnished with fresh parsley if desired.

This dish may also be served cold, served as an accompaniment to a green salad.


Number of Servings: 4

Recipe submitted by SparkPeople user SHELEEN1.






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