Penne with Sun-dried Tomato Pesto (1 svg = 1/10 of dish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 240.8
- Total Fat: 14.1 g
- Cholesterol: 4.0 mg
- Sodium: 112.6 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 3.8 g
- Protein: 5.8 g
View full nutritional breakdown of Penne with Sun-dried Tomato Pesto (1 svg = 1/10 of dish) calories by ingredient
Number of Servings: 10
Ingredients
-
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
10 equal servings
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user KIMBERLYSERPAS.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user KIMBERLYSERPAS.