SUN-DRIED TOMATO PESTO PASTA
This hearty Sun-Dried Tomato Pesto Pasta with Roasted Asparagus is a vegan and gluten-free treat that will be loved by all. This delicious pasta dish is so comforting and flavorful, perfect served as a main or a side. I love this quick and easy pasta recipe for when I'm in a rush to serve a hearty lunch. The pesto isn't your typical green pesto like my Creamy Basil Pesto, but it's amazing. I used brown rice pasta, but any kind will work. My other favorite pasta recipes using brown rice pasta, Vegan Mac And Cheese, Easy Vegan Rotini Pasta, Rasta Pasta....
Provided by Michelle Blackwood, RN
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in a medium bowl, cover warm water and let sit for 15 minutes to rehydrate.
- Preheat oven 400 degrees F. Lightly grease baking sheet. Trim and chop asparagus then toss with olive oil, place asparagus in a single layer on baking sheet and roast for 15-20 minutes.
- Cook pasta according to package directions in a large pot of boiling salted water. Drain and set aside.
- In a food processor, process sun-dried tomatoes, walnuts, basil, yeast flakes, garlic, and sea salt until smooth. Add reserved water, 2 tablespoon at a time and pulse until pesto is smooth. In a large bowl, combine pasta, asparagus and sun-dried tomato pesto, stir to combine. Garnish with fresh basil leaves and serve as a side dish or with a salad.
Nutrition Facts : Calories 338, Carbohydrate 41, Fat 14, Protein 15
PESTO PASTA WITH SUN DRIED TOMATOES AND ROASTED ASPARAGUS
Make and share this Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
- In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
Nutrition Facts : Calories 676, Fat 29.6, SaturatedFat 12, Cholesterol 59.8, Sodium 542.4, Carbohydrate 73.2, Fiber 10.7, Sugar 5, Protein 33.7
PESTO ASPARAGUS AND SUN-DRIED TOMATO PASTA RECIPE BY TASTY
Here's what you need: garlic, asparagus, olive oil, salt, pepper, penne pasta, fresh basil leaves, pine nuts, garlic, olive oil, parmesan cheese, salt, sun-dried tomato, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F/220˚C.
- In a large pot, bring 4 quarts of water to a rolling boil.
- Remove the woody ends of the asparagus and discard. Cut the remaining spears into quarters and place on a baking sheet. Drizzle olive oil, salt, and pepper over the asparagus and toss so each piece is evenly coated. Bake for 10 minutes.
- In the boiling water, cook the penne for 10-12 minutes, or until al dente, and drain.
- Using a blender or food processor, blend basil, pine nuts, garlic, and olive oil until it becomes a paste. Add in Parmesan and salt and blend.
- In a large bowl, combine cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto (about 3 hefty tablespoons). Toss together and serve hot or cold, and top with Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 63 grams, Fat 43 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams
PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL
Steps:
- Cook pasta according to directions. Drain.
- Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
CHICKEN PESTO PASTA
This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
- Prepare pasta: Cook pasta per package directions. Drain and return to pot.
- Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Provided by Lucia D
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g
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