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Pasta with Sun-Dried Tomatoes Recipe

Course: Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
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Pasta with Sun-Dried Tomatoes

Photo by: Joseph De Leo

Yield: Serves 4

  • 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


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.

© 2009 Marie-Annick Courtier

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


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