Pasta with Sun dried tomatoes
- Number of Servings: 4
Ingredients
8 oz. pasta1 tablespoon olive oil1/4 cup diced onion1/4 tsp thyme1/4 cup dry white wine1 cup chicken stock2 tablespoons fresh lemon juice1/4 cup chopped oil-packed sun-dried tomatoes1/4 cup sliced marinated artichoke heartssalt and freshly ground black pepper to taste
Cook pasta per package direction, drain.
Heat olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock and lemon juice. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Toss the cooked pasta into the saucepan. Season with salt and pepper.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELLYBABY.
Heat olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock and lemon juice. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Toss the cooked pasta into the saucepan. Season with salt and pepper.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELLYBABY.
Nutritional Info Amount Per Serving
- Calories: 279.5
- Total Fat: 5.2 g
- Cholesterol: 20.0 mg
- Sodium: 365.3 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 1.6 g
- Protein: 7.9 g
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