Rotini with Sun-Dried Tomatoes and Basil

Author: Canadian Living

This no-cook sauce is so easy that this dish is ready in the time it takes to cook the pasta. Depending on the sun-dried tomatoes you use, you may need to add salt.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 7 cups rotini pasta
  • 2/3 cups finely chopped sun-dried tomatoes in oil (about 10)
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped green onions
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon pepper

Method

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.

Add tomatoes, basil, Parmesan cheese, parsley, chives, oil, garlic, pepper and reserved cooking liquid; toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 555 mg
  • Protein 17 g
  • Calories 477.0
  • Total fat 15 g
  • Cholesterol 10 mg
  • Saturated fat 4 g
  • Total carbohydrate 69 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rotini with Sun-Dried Tomatoes and Basil

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