Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

4.5 4 3
Vegetable Pasta with Sun-Dried Tomato Sauce Recipe
Vegetable Pasta with Sun-Dried Tomato Sauce Recipe photo by Taste of Home
Publisher Photo

Vegetable Pasta with Sun-Dried Tomato Sauce Recipe

Read Reviews
4.5 4 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

Nutritional Facts

1-1/3 cups: 271 calories, 11g fat (4g saturated fat), 26mg cholesterol, 430mg sodium, 33g carbohydrate (8g sugars, 5g fiber), 9g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Pasta with Sun-Dried Tomato Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PrplMonky5 User ID: 6612040 264187
Reviewed Apr. 1, 2017

"I'm wondering if I did something wrong because while this was good, it wasn't WOW good. I found that there were way too many veggies and not enough pasta (the recipe pic was more of what I was expecting). Maybe what I consider "large" bell peppers are actually extra large?? I don't know. I think if there were less veggies I would have liked this more, since I could probably taste the sauce a bit more. I'd make this again but with some tweaks to get the right ratio."

MY REVIEW
Fairy1004 User ID: 6525547 207822
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."

MY REVIEW
marshelle User ID: 204090 88502
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!"

MY REVIEW
ReneeC___NCalif User ID: 106192 140151
Reviewed Jun. 16, 2011

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

Loading Image