Sun-Dried Tomato Pasta With Chiles Recipe

Name: Sun-Dried Tomato Pasta With Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb thin spaghetti, cooked al dente; 1 cup cream; 4 shallots, sliced finely; 1 medium eggplant, cut into tiny cubes; 1 teaspoon italian seasoning; ½ cup sun-dried tomato packed in oil, sliced; ½ cup diced green chilis; 2 garlic cloves, minced; salt and pepper; 2 tablespoons olive oil; parmesan cheese

Servings: persons

34 lb thin spaghetti, cooked al dente
1 cup cream
4 shallots, sliced finely
1 medium eggplant, cut into tiny cubes
1 teaspoon italian seasoning
½ cup sun-dried tomato packed in oil, sliced
½ cup diced green chilis
2 garlic cloves, minced
salt and pepper
2 tablespoons olive oil
parmesan cheese

1
Place shallots and garlic in olive oil and cook covered for 5 mins, or until soft.
2
Stir in eggplant and cook for 3 minutes.
3
Add Italian seasoning, sun-dried tomatoes, and green chiles, and stir well.
4
Turn the heat down to low, cover, and cook for 10 mins, stirring on occassion.
5
Add cream, stir well, and allow to heat thru for 5 minutes.
6
Puree mixture in blender, then add salt and pepper to taste.
7
Toss with cooked pasta, sprinkle with Parmesan cheese, and serve.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 34 lb thin spaghetti, cooked al dente, 1 cup cream, 4 shallots, sliced finely, 1 medium eggplant, cut into tiny cubes, and more.

Yes, Sun-Dried Tomato Pasta With Chiles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Pasta With Chiles

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