Pasta with a Sun-dried Tomato Sauce

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Preparation : 15 min Cooking : 10 min
460 calories/serving

Ingredients

16 sun-dried tomatoes (oil packed) 65 g
3 1/2 tbsp pine nuts 24 g
3 1/2 tbsp fresh basil 12 g
1/3 cup Parmesan cheese, grated 20 g
3 tbsp olive oil 45 mL
1 1/2 tbsp dairy blend 5% [optional] 25 mL
320 g penne, whole wheat, or other short cut pasta 4 cups
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to make the sauce.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and the pasta cooking can be done at the same time.

 

  1. Put the sun-dried tomatoes, pine nuts, and basil in a blender or food processor. Purée the mixture, then add the grated cheese and oil. Continue to mix until a creamy but thick consistency is obtained. Add the dairy mix if desired.
  2. Meanwhile, cook the pasta.
  3. Pour enough of the pasta cooking water into the tomato mixture to dilute it and obtain a sauce consistency. Adjust the seasoning.
  4. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce, mix thoroughly, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

460

Fat

19 g

29 %

Saturated 3.3 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

130 mg

6 %

Carbohydrate

65 g

22 %

Fibre

8 g

32 %

Sugars

2 g

Net Carbs

57 g

Protein

15 g

Vitamin A

6 %

Vitamin C

28 %

Calcium

9 %

Iron

23 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Magnesium, Manganese, Selenium, Vitamin B1, Zinc
Good source of  :
Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin E, Vitamin K
Source of  :
Calcium, Folacin, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 0
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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