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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Pasta with Sun-Dried Tomato Pesto and Feta


I often gather my cooking inspiration from other recipes I find online. Recently, I came across this recipe from and I loved the Greek/Italian flavors so much that I had to try it.

I made some very simple and easy substitutions to make it much healthier without losing any of the flavor and deliciousness of the original recipe! This is a super fast recipe and perfect for a weeknight meal.

Serve it up with a spinach salad dressed with a little balsamic, salt and pepper and you are ready for a light and rich meal. The feta and sundried tomatoes add a wonderful sharp bite, while the almonds, basil, garlic, and cheese give it a velvety creaminess. It’s family friendly and husband-approved!

Pasta with Sun-Dried Tomato Pesto and Feta

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 300

Fat per serving: 9.9g

Nutritional Info Per Serving: 300 Calories, 9.9g Fat, 42g Carbs, 570mg Sodium, 10g Fiber, 12.3g Protein


  • 8 oz whole wheat linguine or penne
  • 3/4 cup oil-packed sun-dried tomato halves, drained and patted dry with a paper towel (to cut down on the oil a bit)
  • 1/4 cup loosely packed basil leaves
  • 2 Tbsp slivered almonds
  • 2 Tbsp preshredded fresh Parmesan cheese
  • 1 Tbsp minced garlid
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled low fat feta cheese


  1. 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.
  2. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
  3. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.


Adapted from MyRecipes

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

  1. 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!

    • Thanks! Love the idea of throwing in those extra veggies too – they probably add great texture (not to mention the added fiber and nutritional value!)

  2. I made this for dinner tonight and it was great! It was perfectly tangy and flavorful. I really love your blog! It’s funny because our stories kind of align- my boyfriend grew up eating cafeteria food lunches and fast food dinners, while I grew up eating healthy home cooked meals every night. He has also started to eat much healthy since we moved in together. He used to think that cheddar cheese and ritz crackers was a healthy dinner! Now I cook most nights and he occasionally splurges when we eat out.

    • Oh thank you so much Anna! I’m so glad this recipe turned out well and that you’re enjoying my blog. That’s so funny about your boyfriend – it sounds like he and my husband have a lot in common 🙂 Kudos to you for getting him to eat healthier at home!! That’s great!

  3. I’m always looking for pasta recipes (I have a household of pasta lovers!) I must try this one. I think I’ve made a green pesto and sun-dried tomato pasta before but not with the addition of feta cheese. (Love that!) I love trawling through and finding good looking recipes online and then adapting them to meet my own needs. I love to make them healthier and cheaper if i can but still keep that great taste.

    I’ve just started my own blog to share my recipes and also health and well-being tips.

    • Congrats on starting your own blog Alice! And thanks for the comment — I’m sure you’ll love this recipe – it’s super easy to make and very satisfying!

    • Hi Ginger! A lot of people add olive oil to the water when cooking pasta, but it’s best to not do that. That’s what the “fat” means 🙂 For salt, it’s optional. I always say to add salt if you’re not watching your blood pressure or have other sodium issues, and omit it if you do. Hope that helps!

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