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
- 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
Adapted from MyRecipes
- 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.
Calories: 300kcal | Carbohydrates: 42g | Protein: 12.3g | Fat: 9.9g | Sodium: 570mg | Fiber: 10g