Pasta with Sun-Dried Tomato Pesto and Feta

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I tried this dish a while back based off a recipe I found at myrecipes.com and it turned out great! I made it a lot healthier with a few quick substitutions – which I’ve included it below. It’s very fast/easy to make, super flavorful – the feta with the sundried tomatoes gives the pasta a great, sharp taste. Let me know how you like it!

 

Yield 

4 servings (1 cup = 1 serving)

Ingredients 

  • 1  (9-ounce) package refrigerated fresh linguine (Substitute whole wheat linguine or penne for this – gives you a big boost of fiber and great flavor!)
  • 3/4  cup  oil-packed sun-dried tomato halves, drained (I patted the sun-dried tomato halves as well to cut down a bit on the oil)
  • 1/4  cup  loosely packed basil leaves
  • 2  tablespoons  slivered almonds
  • 2  tablespoons  preshredded fresh Parmesan cheese
  • 1  tablespoon  bottled minced garlic (I used fresh garlic just because I like to err on the side of fresh foods whenever possible!)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/2  cup  (2 ounces) crumbled feta cheese (I used low fat/fat-free feta cheese crumbles. Trader Joes has a great tasting fat-free feta!)

 

Directions

Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Nutritional Info 

Calories: 300 (30% from fat)

Protein: 12g

Fiber: 4g if you use white pasta, up to 10g if you use whole wheat!


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2 Comments

Filed under Picky Cooks (Favorite Recipes)

2 responses to “Pasta with Sun-Dried Tomato Pesto and Feta

  1. sri

    Looks great! Did you take that picture? 🙂 I’ve made something similar before… Also works great if you throw in some steamed broccoli and/or some lightly sauteed eggplant!

  2. Pingback: A tale of two recipes, tostadas and spaghetti « Country Girl Couture

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