HOW TO MAKE SUN DRIED TOMATO PESTO RECIPES
PENNE WITH SUN-DRIED TOMATO PESTO RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
SPINACH AND SUN-DRIED TOMATO PASTA RECIPE | ALLRECIPES
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories Italian Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, CarbohydrateContent 52 g, CholesterolContent 4.4 mg, FatContent 8.9 g, FiberContent 6.1 g, ProteinContent 14.7 g, SaturatedFatContent 2 g, SodiumContent 386.1 mg, SugarContent 4 g
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