Whole Wheat Sun Dried Tomato Basil Pasta
Pasta can be a healthy dinner packed with flavor and deliciousness. Substituting whole wheat pasta, adding vegetables, and creating a flavorful sauce is the key a healthy pasta for dinner. Treat yourself to this Whole Wheat Sun Dried Tomato Basil Pasta. It's light, fresh, and only require a few simple ingredients!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 22
Carbs 48
Protein 10
Yield 4
Ingredients
For the sauce
- 1/2 tablespoon minced garlic
- 1 tablespoon balsamic vinegar
- 1/3 cup olive oil*
- 1/4 cup sun dried tomatoes chopped (and drained from olive oil)**
- 3 tablespoons almond milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
For the pasta
- 8 oz. whole wheat linguine
- 1/2 tablespoon olive oil
- 1/2 yellow onion thinly sliced
- 1/2 cup fresh basil chopped
- 1/4 cup sun dried tomatoes chopped (and drained from olive oil)**
- freshly grated parmesan cheese to taste (optional)
Instructions
- Cook linguine pasta according to the instructions on the box. Set aside.
- Next, place all ingredients for the sauce in a blender (I used a single serve blender). Blend well and set aside. If it seems a little bit thick, add a splash more almond milk or olive oil.
- In a large sauce pan, heat a 1/2 tablespoon of olive oil over medium/high heat and then add sliced onion. Sauté for a few minutes or until translucent.
- Add pasta and sauce into the saucepan and mix well. Then, add in fresh basil and chopped sun dried tomatoes. Mix again.
- Top with balsamic vinegar, fresh black pepper, and parmesan cheese (optional). Enjoy.
Tips & Notes
**We used sun dried tomatoes soaked in olive oil. Make sure that you remove the sun dried tomatoes from the olive oil before adding to blender to puree the sauce.
*Option to use the olive oil from the sun dried tomato jar in place of other olive oil.
Nutrition Facts
Calories: 398kcal | Carbohydrates: 48g | Protein: 10g | Fat: 22g | Fiber: 8g | Sugar: 7g