Pasta

Pasta with Sun Dried Tomatoes

Posted in Pasta.

Pasta with Sun Dried Tomatoes

 

Ingredients

1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese

Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.

Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.

Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.

Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.

Top each serving with pine nuts and a sprinkle of Parmesan
cheese.

Delicious! This particular recipe makes about two servings.

For more great Vegetarian Recipes  www.not-just-recipes.com

 

Petite Chèvre Pizzas Gratin

Posted in Pasta.

Chevre, from the Loire valley, is creamy, lemony and a bit lactic—a good contrast with the puff pastry and the prosciutto. The creamy texture and the fresh finish elevates the flavors and texture of the puff pastry and theprosciutto combination very nicely. Yield: 24 portions

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