Sun-Dried Tomato Pasta with Feta Cheese

date: October 26, 2012

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.

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