Penn Herb Wellness Guide
Pasta with Sun-Dried Tomato Pesto and Feta
Feta combined with the sundried tomatoes gives this pasta a great, sharp taste.
Ingredients
- 1 9-ounce package refrigerated fresh linguine
- 3/4 cup oil-packed sun-dried tomato halves, drained (pat the sun-dried tomato halves as well to cut down a bit on the oil)
- 1/4 cup loosely packed basil leaves
- 2 Tbs slivered almonds
- 2 Tbs preshredded fresh Parmesan cheese
- 1 Tbs bottled minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese
Directions
- Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
- While pasta cooks, place tomatoes and next six ingredients (through black pepper) in a food processor; process until finely chopped.
- Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Nutrition Facts
Calories 336
Calories from Fat 92 (27%)
(17%)Total Fat 11g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(6%)Cholesterol 18mg
(25%)Sodium 602mg
(14%)Potassium 481mg
Total Carbohydrate 48g
(13%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.