Sun-Dried Tomato Pasta with Feta Cheese

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
260
protein 
11 g
sodium 
556 mg
carbohydrates 
43 g
fat 
6 g
fiber  
6 g
cholesterol 
21 mg
Servings 
4
Ingredients 

¼ cup chopped shallots
1 Tbsp minced garlic
½ tsp extra virgin olive oil
¼ cup reconstituted sun-dried tomatoes
1 cup frozen artichoke hearts, thawed and chopped
¼ tsp sea salt
20 fresh basil leaves
4 tsp toasted pine nuts
4 Tbsp feta cheese
4 cups cooked Orecchiette pasta
Freshly cracked black pepper

Look for unsulfured sun-dried tomatoes. To reconstitute, place in hot water for 10 to 15 minutes, or until tomatoes are soft.
Instructions 
  1. In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until lightly browned.
  2. Add reconstituted sun-dried tomatoes, artichoke hearts, salt, basil, pine nuts and feta.  Toss in cooked pasta until well combined.
  3. Evenly divide the pasta between 4 plates and top with a pinch of black pepper.
Look for unsulfured sun-dried tomatoes. To reconstitute, place in hot water for 10 to 15 minutes, or until tomatoes are soft.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein