Time to prepare: 5 mins to prep
Time to cook: 10 mins to cook
Time to cook: 10 mins to cook
Amount to eat (1 cup)
Sugars
Sugar: 0g
Sucrose: 0.1g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 3.9g
Monounsaturated:3.9g
Polyunsaturated: 1.3g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.4g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 1.7g 7%
Net Carbs: 53
Sodium: 565.5mg 24%
Potassium: 510.7
Cholesterol: 18.5
Nutritional Values (g)
Calories: 347 Fat: 10g
Protein: 15g Carbs: 55g
Protein: 15g Carbs: 55g
Recipe Instructions
Ingredients
Whole wheat pasta (Dry)
9 oz / 255 grams
9 oz / 255 grams
Sun-dried tomatoes (Packed in oil, drained)
3/4 cup / 82.5 grams
3/4 cup / 82.5 grams
Basil (Fresh)
1/4 cup leaves, whole / 6 grams
1/4 cup leaves, whole / 6 grams
Almonds (Nuts, raw)
10 almond / 12 grams
10 almond / 12 grams
Parmesan cheese (Shredded)
2 tbsp / 10 grams
2 tbsp / 10 grams
Garlic (Raw)
1 tbsp / 8.5 grams
1 tbsp / 8.5 grams
Salt (Table)
1/2 tsp / 3 grams
1/2 tsp / 3 grams
Pepper (Spices, black)
1/4 tsp / 0.53 grams
1/4 tsp / 0.53 grams
Feta cheese (NAN)
1/2 cup, crumbled / 75 grams
1/2 cup, crumbled / 75 grams
Instructions
Step 1
Cook pasta according to the package directions. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
Step 2
While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
Step 3
Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Step 4
Serve immediately and enjoy!