Sun Dried Tomato Pasta with Parmesan Sauce

a bowl of sun dried tomato pasta with parsley and a lemon

5 from 2 votes

Sun Dried Tomato Pasta with Parmesan Sauce

Sun dried tomato pasta has a creamy parmesan sauce flavored with sun dried tomatoes, pesto and garlic. Ready in less than 30 minutes.

Prep Time5

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: 30 minute recipe, easy pasta dinner

Servings:

Calories: 560kcal

Author: Julie Clark

Ingredients

For the pasta:

1 pound dry fettuccine pasta
5 cups salted water
1 tablespoon sundried tomato oil or olive oil

For the sauce:

2 tablespoons salted butter
2 shallots chopped finely
2 teaspoons minced fresh garlic (4 small garlic cloves)
½ teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon crushed red peppers
¼ teaspoon salt
1 ¾ cups half & half
2 tablespoons basil pesto
1 ½ cups freshly grated Parmesan cheese

Add ins:

1/2 cup sundried tomatoes chopped and pressed dry
2 tablespoons fresh lemon juice

Instructions

Boil pasta on the stove in salted water according to package instructions until al dente. Reserve ¼ cup of pasta water (set aside). Drain water from the pasta and add sun dried tomato oil to keep it from sticking. 1 pound dry fettuccine pasta, 5 cups salted water, 1 tablespoon sundried tomato oil
While the pasta is boiling, prepare the sauce. Heat butter, shallots, and garlic in a large skillet over medium heat. Let simmer until the shallots are translucent. 2 tablespoons salted butter, 2 shallots, 2 teaspoons minced fresh garlic
Add thyme, oregano, black pepper, crushed red pepper and salt. Stir to combine. ½ teaspoon dried thyme, 1 teaspoon dried oregano, ¼ teaspoon black pepper, ½ teaspoon crushed red peppers, ¼ teaspoon salt
Turn the heat down to low. Add half & half and slowly warm up. Add half of the pasta water. Allow the mixture to heat slowly, but don’t allow it to simmer. 1 ¾ cups half & half
Add the pesto. Slowly add the Parmesan in small increments, until completely melted together. 2 tablespoons basil pesto, 1 ½ cups freshly grated Parmesan cheese
Add fettuccine and mix until combined. Toss chopped tomatoes and lemon juice in with the pasta. Serve immediately. 1/2 cup sundried tomatoes, 2 tablespoons fresh lemon juice

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition