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Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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 cup: 271 calories, 11g fat (4g saturated fat), 26mg cholesterol, 430mg sodium, 33g carbohydrate (8g sugars, 5g fiber), 9g protein .

Reviews for Vegetable Pasta with Sun-Dried Tomato Sauce

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Reviewed Feb. 15, 2012

"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 Aug. 5, 2011

"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 Jun. 16, 2011

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

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