Quick Pesto Pasta with Sun-Dried Tomatoes
Make this flavorful pesto pasta with sun-dried tomatoes for an easy weeknight dinner. It combines bright basil pesto with the sweet tang of oil-packed tomatoes.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (linguine or rotini recommended)
- 1 cup prepared basil pesto
- 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
- 1/4 cup reserved sun-dried tomato oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let it brown.
- Add the sliced sun-dried tomatoes to the skillet and cook for 1 minute to warm them through.
- Remove the skillet from the heat. Add the cooked and drained pasta, the basil pesto, and the Parmesan cheese to the skillet.
- Toss everything together. Add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta nicely and reaches your desired consistency.
- Season with salt and pepper. Serve immediately with extra Parmesan cheese on top.
Notes
- For a richer sauce, use creamy pesto instead of standard basil pesto.
- If you prefer a non-vegetarian meal, add 1 cup of cooked, shredded chicken or grilled shrimp during step 5.
- Use oil-packed sun-dried tomatoes; they provide better flavor and moisture than dried ones for this quick sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 450
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 18
- Cholesterol: 15