Sun-Dried Tomato Pasta

An easy, quick pasta tossed with sun-dried tomatoes, garlic, and sautéed vegetables, finished with herbs and Parmesan for a simple, flavorful weeknight meal.

Course Entree

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 503kcal

Author Liz - Eat Move Make

Ingredients

8 oz Fettuccine noodles
2 garlic cloves chopped
8 oz sun-dried tomatoes
1 red bell pepper thinly sliced
½ yellow onion thinly sliced
¼ cup olive oil
1½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
Parmesan cheese to taste
½ teaspoon optional: red pepper flakes

Instructions

Bring a pot of water to a boil and cook the pasta according to the package directions.
While the pasta cooks, heat oil in a skillet over medium heat. Add the garlic, onion, tomatoes, and red pepper, and sauté until softened.
Sprinkle the vegetables with herbs, salt, and pepper. Stir to combine.
Drain the pasta, then add it to the skillet and toss everything together until well mixed.
Serve warm, finishing each portion with a sprinkle of Parmesan cheese.

Nutrition