Spaghetti with Sun-Dried Tomato Pesto
Recipe: #5585
May 30, 2012
Categories: Tomato No Eggs, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Here's one of my favorite pasta recipes, the cook time is for the spaghetti"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (152.2 g)
- Calories 527
- Total Fat - 15.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 2.2 mg
- Sodium - 127.6 mg
- Total Carbohydrate - 82.4 g
- Dietary Fiber - 9.8 g
- Sugars - 2.2 g
- Protein - 18.9 g
- Calcium - 235.6 mg
- Iron - 9.6 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the pasta according to the package directions or to your liking but omitting any salt. Drain in a colander but reserve 1 cup of the cooking water. Return hot pasta to pan.
Step 2
Place sun-dried tomatoes and next 5 ingredients in a food processor; process until finely chopped. Season with pepper. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat.
Step 3
Serve the Parmesan cheese at the table.
Tips
No special items needed.
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