Wednesday, June 13, 2012

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

This is one of those deceiving dishes.  Because I didn't know what we were having for dinner, when I got my serving, I thought it was spaghetti and red sauce.  So the first bite, I kind of was thrown off.  After I remembered it was SD Tomato Pesto, then it was all YUM!!!

D threw 3/4 lb. Chicken Breast in for some more protein.

Will have again...had with Caesar Salad.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Yield: 4 servings (serving size: 1 cup)

1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

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 Information
Calories: 300; Fat: 9.9g; Saturated fat: 3.3g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.6g; Protein: 12.3g; Carbohydrate: 42g; Fiber: 4.3g; Cholesterol: 61mg; Iron: 3.1mg; Sodium: 570mg; Calcium: 141mg

Cooking Light April 2010

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