Pasta with Sun-Dried Tomatoes

Recipe by: Marie-Annick Courtier | from Cooking Well: Osteoporosis

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by Joseph De Leo

Yield: Serves 4

INGREDIENTS

8 ounces wheat penne
4 teaspoons olive oil
½ small onion, diced (about 2 ounces)
1 medium yellow bell peppers, diced (about 6 ounces)
1 medium head of broccoli florets (about 8 ounces)
2 garlic cloves, minced
10 sun dried tomatoes packed in oil, julienned
¼ teaspoon red pepper flakes
2 tablespoons pine nuts
A bunch of fresh basil leaves, julienned
¼ cup grated parmesan cheese
Salt and pepper to taste

Directions

Bring a pan of slightly salted water plus 1 teaspoon of olive oil to a boil. Add the penne and cook until al dente, about 10 to 12 minutes. Drain and return to the pan. Mix in 1 teaspoon of olive oil.

Heat 2 teaspoons of olive oil in a pan over high heat. Add the onions and sauté until translucent. Add the bell peppers, garlic, and cook for 2 minutes, mixing occasionally. Add the broccoli, sun-dried tomatoes, red pepper flakes, and continue to cook until the vegetables are tender. Add a little bit of the sun-dried tomatoes oil, the pine nuts, basil, and season to taste. Blend in the cooked pasta and serve immediately.

NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Nutritional Facts

Per Serving: 347 Cal (29% from Fat, 11% from Protein, 60% from Carb): 10 g Protein; 12 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 55 g Carb; 7 g Fiber; 1 g Sugar; 111 mg Calcium; 2 mg Iron; 134 mg Sodium; 6 mg cholesterol