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Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

Vegetable Pasta with Sun-Dried Tomato Sauce Recipe photo by Taste of Home

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Sun-dried tomato spread is a blend of sun-dried tomatoes, tomato paste and olive oil. Use it as a spread on toast or as a substitute for tomato paste. You can find it with the packaged sun-dried tomatoes in the produce section of your local grocery store. This colorful salad easily enhances the holiday spread. The bow tie pasta and sauteed veggies are covered in a creamy sun-dried tomato sauce. It’s delicious.

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Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

Prep: 20 min. Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

2 cups uncooked bow tie pasta
1-1/4 cups half-and-half cream
1/3 cup sun-dried tomato spread
1 large sweet red pepper, julienned
1 large sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
1 small onion, sliced
5 teaspoons olive oil
1 package (10 ounces) frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley and grated Parmesan cheese, optional

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, combine cream and sun-dried tomato spread until blended. In a large skillet, saute peppers, mushrooms and onion in oil until crisp-tender. Reduce heat. Add cream mixture; bring to a gentle boil. Cook and stir for 2 minutes.
Stir in the peas, salt and pepper. Drain pasta; add to sauce mixture. Cook for 5 minutes or until heated through. Garnish with parsley and cheese if desired. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 271 calories, 11 g fat (4 g saturated fat), 26 mg cholesterol, 430 mg sodium, 33 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Vegetable Pasta with Sun-Dried Tomato Sauce in Country Extra November 2009, p51

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Vegetable Pasta with Sun-Dried Tomato Sauce

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Reviewed on Feb. 15, 2012 by Fairy1004

This is by far the best diet recipe I have made from Taste of Home. I did tweak it by adding grilled chicken and artichoke hearts. Next time I will make the change of adding less peas. They were a little overwhelming. While my 17 mos old loved all the peas, I think next time I will only put 1 cup in instead of the whole 10 oz.

Reviewed on Aug. 05, 2011 by marshelle

I just made this for the first time tonight. It was delicious! I did make a few changes. I only used 1 red pepper, the fresh mushrooms, and onion. I diced the pepper instead of julienned due to a picky 16 year old. I didn't have peas in the house, but I had left over grilled chicken breast. I hand shredded it and added it when I put in the pasta. The secret to me is letting the sun-dried tomato sauce slightly reduce with the sauteed veggies before you add the pasta. Wonderful and easy!

Reviewed on Jun. 16, 2011 by ReneeC___NCalif

Just what I've been looking for. This looks delicious!