5.0 from 6 votes
Sun Dried Tomato Pasta with Parmesan Sauce
Sun dried tomato pasta has a creamy parmesan sauce flavored with sun dried tomatoes, pesto and garlic. Ready in less than 30 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 560 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the pasta:
- 1 pound dry fettuccine pasta
- 5 cups salted water
- 1 tablespoon sundried tomato oil or olive oil
For the sauce:
- 2 tablespoons salted butter
- 2 shallots chopped finely
- 2 teaspoons minced fresh garlic (4 small garlic cloves)
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon crushed red peppers
- ¼ teaspoon salt
- 1 ¾ cups Half & Half
- 2 tablespoons basil pesto
- 1 ½ cups freshly grated Parmesan cheese
Add ins:
- 1/2 cup sundried tomatoes chopped and pressed dry
- 2 tablespoons fresh lemon juice
Instructions
- Boil pasta on the stove in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water (set aside). Drain water from the pasta and add sun dried tomato oil to keep it from sticking. 1 pound dry fettuccine pasta, 5 cups salted water, 1 tablespoon sundried tomato oil
- While the pasta is boiling, prepare the sauce. Heat butter, shallots, and garlic in a large skillet over medium heat. Let simmer until the shallots are translucent. 2 tablespoons salted butter, 2 shallots, 2 teaspoons minced fresh garlic
- Add thyme, oregano, black pepper, crushed red pepper and salt. Stir to combine. ½ teaspoon dried thyme, 1 teaspoon dried oregano, ¼ teaspoon black pepper, ½ teaspoon crushed red peppers, ¼ teaspoon salt
- Turn the heat down to low. Add half & half and slowly warm up. Add half of the pasta water. Allow the mixture to heat slowly, but don’t allow it to simmer. 1 ¾ cups half & half
- Add the pesto. Slowly add the Parmesan in small increments, until completely melted together. 2 tablespoons basil pesto, 1 ½ cups freshly grated Parmesan cheese
- Add fettuccine and mix until combined. Toss chopped tomatoes and lemon juice in with the pasta. Serve immediately. 1/2 cup sundried tomatoes, 2 tablespoons fresh lemon juice
Cup of Yum
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Refer to the article above for more tips and tricks.
Nutrition Information
Calories
560kcal
(28%)
Carbohydrates
68g
(23%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
639mg
(27%)
Potassium
674mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
779IU
(16%)
Vitamin C
9mg
(10%)
Calcium
413mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 560
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 639mg | 27% |
| Potassium | 674mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 413mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.