Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes
Mark Boughton Photography/ styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 30 mins


1ounce smoke-dried or sun-dried tomatoes
1tablespoon unsalted butter
2cloves garlic, minced
12ounces fettucini, cooked and drained
1/2cup finely grated Parmigiano-Reggiano
1/4cup crumbled feta cheese
3cups chopped fresh spinach
1/2teaspoon salt


  1. Place tomatoes in a medium bowl, cover with very hot water, and let stand 15 minutes. Drain, then finely chop.
  2. Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute.
  3. Pour in half-and-half; heat 1 minute. Add tomatoes, pasta, cheeses, spinach and salt to skillet; heat thoroughly, tossing well.
  4. Remove from heat. Season with salt.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 6.92
  • Calories 170
  • Fat 6g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 480mg
  • Potassium 290mg
  • Carbohydrate 22g
  • Fiber 2g
  • Sugars 2g
  • Protein 8g
  • Trans Fat 0
  • Vitamin A 30%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 10%
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