Italian Pesto Pasta with Sun-Dried Tomatoes

Name: Italian Pesto Pasta with Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz pasta (such as penne or fusilli); 1/2 cup sun-dried tomatoes (thinly sliced); 1/2 cup grated Parmesan cheese; 1/4 cup olive oil; 2 cloves garlic (minced); 1/4 tsp red pepper flakes; to taste salt and pepper; 2 cups fresh basil leaves (packed); 1/3 cup pine nuts (toasted); 1/2 cup Parmesan cheese (grated); 1/3 cup olive oil (extra virgin); 2 cloves garlic (peeled); to taste salt and pepper

VegetarianItalianDinnerQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A delightful blend of fresh basil pesto and tangy sun-dried tomatoes tossed with al dente pasta, creating a savory and aromatic Italian dish.

Macronutrients per serving

grams

Protein

12.0g 15%

Fat

20.0g 24%

Carbs

50.0g 61%

Rich in nutrients

☀️ Vitamin A

20% DV

Essential for vision and immune function

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

15% DV

Important for bones and teeth

🔺 Iron

10% DV

Crucial for oxygen transport in the blood

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

12 oz pasta such as penne or fusilli
1/2 cup sun-dried tomatoes thinly sliced
1/2 cup grated Parmesan cheese
1/4 cup olive oil
2 cloves garlic minced
1/4 tsp red pepper flakes
to taste salt and pepper

Pesto Sauce

2 cups fresh basil leaves packed
1/3 cup pine nuts toasted
1/2 cup Parmesan cheese grated
1/3 cup olive oil extra virgin
2 cloves garlic peeled
to taste salt and pepper

Instructions

1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2 While the pasta is cooking, prepare the pesto sauce. In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3 With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth and emulsified. Season with salt and pepper to taste.
4 In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
5 Add the sun-dried tomatoes to the skillet and cook for another 2 minutes until they are heated through.
6 Add the cooked pasta to the skillet, along with the prepared pesto sauce. Toss until the pasta is well coated with the sauce.
7 Stir in the grated Parmesan cheese and mix until well combined. Adjust seasoning with salt and pepper if necessary.
8 Serve the pesto pasta warm, garnished with additional Parmesan cheese and fresh basil leaves if desired.