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Pine Nut and Sun-Dried Tomato Pasta Recipe
THE SPRUCE EATS9Ingredients
30Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. pasta (fusilli or rigatoni cooked al dente and drained well)
- 5 Tbsp. olive oil (divided use)
- 2/3 cup toasted pine nuts
- 2/3 cup oil-packed sun-dried tomatoes (drained and chopped)
- 1/4 cup chopped fresh parsley
- 1/8 cup chopped fresh basil leaves
- 1/2 cup grated Parmesan cheese
- kosher salt
- freshly ground black pepper
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium450mg19% |
| Potassium650mg19% |
| Protein20g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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