Pasta With Sun-Dried Tomatoes And Feta
This pasta with sun-dried tomatoes and feta uses a homemade pesto made from sun-dried tomatoes, fresh basil, almonds, and Parmesan that's ready in just 10 minutes. I toss it with whole wheat penne and top it with crumbled feta for a quick weeknight dinner that comes together in 30 minutes from start to finish. It's healthy too, and is under 300 calories per serving with no heavy cream needed!
Servings: 4
Calories: 300kcal
Ingredients
- 8 oz whole wheat penne
- ¾ cup oil-packed sun-dried tomato halves drained and patted dry with a paper towel (to cut down on the oil a bit
- ¼ cup loosely packed basil leaves
- 2 tbsp slivered almonds
- 2 tbsp shredded fresh Parmesan cheese
- 1 tbsp minced garlic
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup crumbled low fat feta cheese
Instructions
- 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.
Notes
Expert Tips
- Cook the pasta al dente (with bite).
- Don't substitute dried basil for the fresh basil in this recipe. Fresh herbs are key for big flavor!
- If you have any left over pesto (or make extra), put it in a sealable jar and top it up with olive oil to keep it fresh.
- Use whole wheat pasta, or for even more protein and nutrients - try a lentil or chickpea based pasta.
- Serve with some veggies on the side for an even healthier dish.
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 521mg | Potassium: 756mg | Fiber: 7g | Sugar: 10g