Monday's Bread Bowl: Pasta with Sun-Dried Tomatoes

Tossing together a tasty dish

Take al dente pasta and toss with sun-dried tomatoes and parmesan cheese for the foundation to a fancy pasta dish. Add pine nuts for a crisp crunch that compliments the chewy texture of pasta. We also suggest using whole wheat pasta.

What you will need:

1 pair of tongs
1 large bowl
1 package whole wheat or multigrain thin spaghetti or angel hair pasta
1/3 cup pine nuts, crushed
3 oz dry-packed sun-dried tomatoes, chopped
¼ cup parmesan, grated
¼ cup extra virgin olive oil
3 garlic cloves, minced or sliced really fine with a potato peeler
¼ cup fresh basil, sliced
1 teaspoon red pepper flakes
½ teaspoon salt

Cooking and Directions:

Follow package’s directions for cooking pasta. Drain cooked pasta well. Let it cool to room temperature. Combine pine nuts, sun-dried tomatoes, olive oil, basil, garlic, pepper and salt in large bowl. Add cooked pasta and mix well. Next, add parmesan and toss well with tongs. Garnish with minced fresh parsley. Serve immediately.

Optional Additions:
½ cup mushrooms, chopped
¼ cup olives, chopped
¼ cup green onions, chopped