Sun-Dried Tomato-Vegetable Pasta Recipe

Name: Sun-Dried Tomato-Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-ounce) package sun-dried tomatoes, packed without oil; 2 garlic cloves, peeled; 1/2 cup fresh basil leaves; 3 tablespoons grated Romano cheese; 1/4 teaspoon pepper; 1 1/2 teaspoons olive oil; 1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped; Vegetable cooking spray; 2 tablespoons chopped shallots; 1/2 cup low-salt chicken broth; 1 (14.5-ounce) can whole tomatoes, undrained and chopped; 4 cups hot cooked angel hair (about 8 ounces uncooked pasta); 4 teaspoons pine nuts, toasted

Servings: persons

1 (3-ounce) package sun-dried tomatoes, packed without oil
2 garlic cloves, peeled
1/2 cup fresh basil leaves
3 tablespoons grated Romano cheese
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
1 (12-ounce) package ready-to-eat broccoli, carrots, and cauliflower, coarsely chopped
Vegetable cooking spray
2 tablespoons chopped shallots
1/2 cup low-salt chicken broth
1 (14.5-ounce) can whole tomatoes, undrained and chopped
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
4 teaspoons pine nuts, toasted

1
Chop sun-dried tomatoes; set aside.
2
Drop garlic through food chute with food processor on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor on, slowly pour olive oil through food chute; process until well-blended. Set pesto aside.
3
Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.
4
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sun-dried tomatoes and shallots; saute 3 minutes. Stir in broth and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in pesto and steamed vegetables.
5
Spoon pasta onto individual plates, and top with vegetable mixture; sprinkle with pine nuts.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 (3-ounce) package sun-dried tomatoes, packed without oil, 2 garlic cloves, peeled, 1/2 cup fresh basil leaves, 3 tablespoons grated Romano cheese, and more.

Yes, Sun-Dried Tomato-Vegetable Pasta 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.

That's it — enjoy your meal!

Sun-Dried Tomato-Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions