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!
4 servings (1 cup = 1 serving)
- 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!)
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.
Calories: 300 (30% from fat)
Fiber: 4g if you use white pasta, up to 10g if you use whole wheat!