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Sundried Tomato and Pesto Penne Rigate Recipe

Looking for an easy Sundried tomato and pesto penne rigate recipe? Learn how to make Sundried tomato and pesto penne rigate using healthy ingredients.


Submitted by pammiering

Makes 6 servings



Whole wheat pasta with pesto and sundried tomatoes

Recipe Ingredients for Sundried tomato and pesto penne rigate

1 pound whole wheat pasta
1 ounce sun dried tomatoes
1 ounces low sodium vegetable or chicken broth
2 tablespoons pesto
1 tablespoon olive oil
1 red bell pepper, sliced
1/2 cup onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 pound fresh spinach
1 tablespoon parmesean cheese

Recipe Directions for Sundried tomato and pesto penne rigate

Cook pasta according to manufacturer directions. Drain and set aside. In saucepan, bring broth to a boil. Remove from heat. Place sundried tomatoes in broth and let soak for 10 minutes. Heat olive oil in large skillet. Add red pepper, onion and garlic. Saute until tender, approximately 3 minutes. Add pesto, salt, cayenne pepper, and cooked pasta. Cook on medium high heat another 3 minutes. Add broth, sundried tomatoes, and spinach. Cook until spinach is wilted, 3-5 minutes. Transfer to serving dish. Sprinkle with parmesean cheese.
Categories

Main Dish

Nutrition Facts
Serving Size 143.2g
Amount Per Serving
Calories
359
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
309mg
13%
Potassium
544mg
16%
Total Carbohydrates
61.5g
21%
Dietary Fiber
8.3g
33%
Sugars
4.4g
Protein
11.6g
Vitamin A 53% Vitamin C 61%
Calcium 8% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in vitamin A
  • High in vitamin C
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