Sun-Dried Tomato Penne

Sun-Dried Tomato Penne Image Author: Canadian Living Credits: Sun-Dried Tomato Penne Image

Adding white wine to this simple pasta sauce gives it depth of flavour in a matter of minutes. If you don't have any on hand, substitute vegetable broth and add a generous squeeze of lemon.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2013

Ingredients

  • 12 oz penne
  • 2 teaspoons olive oil
  • 3 shallots minced
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 8 oz fresh or thawed medium shrimp peeled and deveined
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup grated parmesan cheese
  • 1/4 cup coarsely chopped fresh basil

Method

In saucepan of boiling salted water, cook pasta according to package directions.

Meanwhile, in skillet, heat oil over medium heat; cook shallots and garlic until shallots are softened and translucent, about 4 minutes.

Stir in wine and tomatoes; bring to boil. Reduce heat and simmer, about 2 minutes.

Sprinkle shrimp with salt and pepper. Add to skillet; cook, stirring occasionally, until shrimp are pink and opaque, about 3 minutes.

Drain pasta and return to pot. Stir in shrimp mixture, Parmesan cheese and basil.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 519 mg
  • Sugars 4 g
  • Protein 25 g
  • Calories 497.0
  • Total fat 10 g
  • Potassium 471 mg
  • Cholesterol 76 mg
  • Saturated fat 3 g
  • Total carbohydrate 70 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato Penne

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