CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
AMAZING SUN-DRIED TOMATO CREAM SAUCE
This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!
Provided by ~KAREN~
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g
PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
CREAMY BASIL AND SUN-DRIED TOMATO VEGAN PASTA
Make and share this Creamy Basil and Sun-Dried Tomato Vegan Pasta recipe from Food.com.
Provided by Megannnnnnnn
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta.
- While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
- Set aside.
- When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
- Drain and return pasta/broccoli to pot.
- Add sauce and toss well.
- Serve immediately.
Nutrition Facts : Calories 549.2, Fat 6.3, SaturatedFat 1, Sodium 843.1, Carbohydrate 101.3, Fiber 3.7, Sugar 6.5, Protein 31.2
SUN-DRIED TOMATO CREAM SAUCE
I'm in heaven when I have this. It's so rich & creamy. The success to this recipe relies on the sun-dried tomatoes. I find Unico's julienned cut sun-dried tomatoes packed in oil are the best. Make sure to pick a jar that the sun-dried tomatoes are still bright red, not brown.
Provided by Sous Chef Bentley
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a non-stick pan, melt 1 tbsp of butter over medium heat.
- Saute the garlic.
- Stir in sun-dried tomatoes, whipping cream & brandy.
- Simmer over medium heat until reduced by half.
- Season with salt and pepper.
- Just prior to serving, whisk in butter.
- Stir in the cooked bow tie pasta.
- Toss with fresh basil.
- Serve.
Nutrition Facts : Calories 959.9, Fat 51.5, SaturatedFat 29.5, Cholesterol 248.6, Sodium 196.2, Carbohydrate 87.2, Fiber 4.6, Sugar 2.3, Protein 18.8
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CREAMY SUN-DRIED TOMATO PASTA - THE ALMOND EATER
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5/5 (2)Total Time 25 minsCategory DinnerCalories 661 per serving
- Whisk the milk and arrowroot together in a bowl and set aside. Then, cook the sauce: heat olive oil in a large skillet over medium heat, then cook the sausage completely. Once cooked, use a slotted spoon to remove it and set in aside.
- In the same skillet, reduce heat to medium-low and cook the garlic for 1 minute. Then, pour the milk mixture into the skillet, then stir in HALF the cheese until it's melted, then add the rest of the cheese (the result should be a cheese sauce). Last, add in the sun-dried tomatoes and spinach and stir until spinach is wilted, 1-2 minutes.
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5/5 (1)Category PastaCuisine AmericanTotal Time 35 mins
- Bring a large pot of water to boil and cook the Mezzi rigatoni. Reserve 1/2 cup of the boiling water that you will use in the sauce.
- In a large pan over medium heat, heat the extra virgin olive oil with the garlic and the drained sun-dried tomatoes. Heat for 1 minute, stirring. Turn off heat, then transfer everything into a food processor or other blending device. Pulse into smooth and the sun-dried tomatoes have broken down.
- Next, in the same pan heat the butter until melted over medium heat, then whisk in the tablespoon of flour. Cook for about 30 seconds, then pour in the half & half. Heat for 3 minutes until the cream has slightly thickened. Pour in the blended sun-dried tomatoes, lemon zest, chopped basil, salt and pepper and stir until everything has combined. Simmer for 10 minutes, adding in the 1/2 of pasta water a little at a time as needed as the sauce thickens.
- To serve, pour the cooked pasta into the sauce (a little at a time!) and stir to coat. I say add the pasta a little at a time so that you get the consistency you like on your pasta with the right amount of sauce. Top with more chopped basil and shaved Parmesan cheese.
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