Pasta with Sun-Dried Tomato Pesto and Feta Cheese


  • 1 (9-ounce) package multi-grain fresh linguine
  • 3/4 cup oil-packed sun-dried tomato halves, drained
  • 1/4 cup loosely packed basil leaves
  • 2 tablespoons slivered almonds
  • 2 tablespoons low-fat, fresh Parmesan cheese
  • 1 tablespoon bottled minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese


  1. 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.
  2. While pasta cooks, place tomatoes and next 6
    ingredients (through black pepper) in a food
    processor; process until finely chopped.
  3. 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 Information

calories 300
calories from fat 30%
fat 9.9g
satfat 3.3g
monofat 3.9g
polyfat 1.6g
protein 12.3g
carbohydrate 42g
fiber 4.3g
cholesterol 61mg
iron 3.1mg
sodium 570mg
calcium 141mg
sugars 7g