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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 633.0
  • Total Fat: 27.9 g
  • Cholesterol: 11.9 mg
  • Sodium: 1,024.3 mg
  • Total Carbs: 80.9 g
  • Dietary Fiber: 17.0 g
  • Protein: 26.1 g

View full nutritional breakdown of sun dried tomato and pine nut pasta calories by ingredient
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sun dried tomato and pine nut pasta

Submitted by: HEARTFRUIT

Introduction

This is a beautiful colourful dish. It can be easily extended for more people and makes a nice dish for vegetarian (or without the cheese vegan) guests. This is a beautiful colourful dish. It can be easily extended for more people and makes a nice dish for vegetarian (or without the cheese vegan) guests.
Number of Servings: 2

Ingredients

    4 tbsp pine nuts
    2/3 cup chopped sun dried tomatoes
    2 cups broccoli flowerets
    20 black olives
    3 cloves of garlic (chopped)
    3 tbsp basil (chopped)
    1 pinch hot pepper flakes
    1 med onion (chopped)
    1 tbsp olive oil
    3 cups of whole wheat spaghetti
    6 tbsp Parmesan cheese

Directions

The first three steps can be done ahead of time.

1) Toast pine nuts in the oven until just browned
2) Cut the sun dried tomatoes into pieces. (I find scissors work well). Then cover them with boiling water and set aside.
3) Steam or microwave the broccoli flowerets until they are cooked but still a little crunchy.

4) In a skillet cook the onion in the olive oil. Add the garlic, basil and hot pepper flakes when the onions are almost cooked and allow them to cook for another minute.
5) Drain the tomatoes.
6) Add pine nuts, tomatoes, broccoli and olives to the skillet and cook until everything is heated though (10 min).
7) serve over pasta and top with Parmesan.


Number of Servings: 2

Recipe submitted by SparkPeople user IRONTHUNDER.






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