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
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 6
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 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