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4.8 from 5 votes

Pasta with Sun-Dried Tomato Pesto and Feta

A few simple substitutions makes this pasta recipe healthier than the traditional version, without losing any of the flavor and deliciousness of
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 300kcal
Author: Anjali Shah


  • 8 oz whole wheat 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 shredded fresh Parmesan cheese
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup crumbled low fat 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.


Top tips for making Pasta with Sun-dried Tomato Pesto and Feta
  • 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.
Adapted from MyRecipes


Calories: 300kcal | Carbohydrates: 42g | Protein: 12.3g | Fat: 9.9g | Sodium: 570mg | Fiber: 10g