Categories
|
Linguine with Sun-Dried Tomatoes |
Prep Time: 16 min
Cook Time: 26 min
|
Yield:6
|
|
INGREDIENTS: |
| 16 oz pkg |
linguine |
|
| 7 oz jar |
sun-dried tomatoes in oil |
|
| 1/4 cup |
pine nuts |
|
| 3 |
garlic cloves, minced |
|
| 1/4 cup |
extra virgin olive oil |
|
| 4 oz pkg |
crumbled feta cheese |
|
| 2 tbsp |
thin fresh basil strips |
|
|
DIRECTIONS:
- Preheat linguine according to package directions.
- Drain tomatoes, reserving 2 tbsp oil. Cut tomatoes into thin strips.
- Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.
- Increase heat to medium, and saute garlic in 2 tbsp reserved oil and olive oil in skillet 1 minutes or until garlic is fragrant. Stir in tomatoes, and remove from heat.
- Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.
|
 |
 |
 |
|
