PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.
Provided by NICOLEFAUSTHUNT
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
- Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 369 calories, Carbohydrate 39.2 g, Cholesterol 34.1 mg, Fat 17.5 g, Fiber 3.5 g, Protein 15.6 g, SaturatedFat 7 g, Sodium 808.6 mg, Sugar 6.3 g
PASTA WITH TOMATO PESTO, FETA AND CHICKEN
Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
- To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.
Nutrition Facts : Calories 455, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g
PASTA WITH SUN-DRIED TOMATOES, SNAP PEAS, AND FETA
A delicious pasta that I threw together using some of the leftovers from another very tasty dish: http://www.recipezaar.com/Chicken-Breast-Stuffed-With-Feta-Cheese-Sundried-Tomato-and-Re-17962. My directions are not exactly precise since most of it is according to taste. However, if you have a little experiencing cooking, and taste everything as you go, this is really simple to make. The sweetness of the snap-peas go really well with the saltiness of the feta, and the sun-dried tomatoes meld it all together. Yum!
Provided by likeamystic
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
- Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
- Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
- Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
- Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
- Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
- Add feta cheese and toss. Optional step: add fresh parsley.
- Place sliced chicken breast on top.
- Enjoy!
Nutrition Facts : Calories 1745.1, Fat 83.7, SaturatedFat 20.9, Cholesterol 146.3, Sodium 796.8, Carbohydrate 175.7, Fiber 7.6, Sugar 6.9, Protein 69.1
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