Ingredients
8
8 servings
- •4 tablespoons dried basil
- •1 tablespoon minced pine nuts
- •1 tablespoon olive oil
- •3 ounces sun-dried tomatoes
- •0.125 cup olive oil
- •3 cloves garlic, minced
- •8 ounces fresh mushrooms, sliced
- •1 teaspoon cayenne pepper
- •0.5 teaspoon salt
- •1 (16 ounce) package bow tie pasta
Instructions
- Combine basil, pine nuts, and 1 tablespoon of olive oil in a small bowl; set pesto aside.
- Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
- Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto, sun-dried tomatoes, cayenne pepper, and salt; reduce heat to low and simmer sauce.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well. Toss pasta and sauce together until well coated.
Nutritional Facts
Per 8 servings
- Calories: 293
- Carbohydrate: 50g
- Fat: 7g
- Fiber: 5g
- Protein: 11g
- Sugar: 6g
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