Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
43
High
Nutrition per serving
Calories615.9 kcal (31%)
Total Fat17.7 g (25%)
Carbs92.5 g (36%)
Sugars8.9 g (10%)
Protein23.7 g (47%)
Sodium698.5 mg (35%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 x 8 ouncesun-dried tomatoes
jar, packed in oil
1white onion
medium, finely chopped
4garlic cloves
minced
2 tspsmoked paprika
2 tspdried thyme
2 tspdried basil
1 tsponion powder
1 tspgarlic powder
salt
pepper
red pepper flakes
2 Tbsptomato paste
450gshort-cut pasta
4 cupschicken stock
or vegetable
½ cupgrated parmesan cheese
½ cupcooking cream
2 tspdijon mustard
optional
⅓ cupfresh basil
⅓ cupfresh parsley
Instructions
Step 1
Drain the oil from the sun-dried tomato jar and add 2 Tbsp into a large pot or skillet with sides. Chop the sun-dried tomatoes then set aside.
Step 2
Set the pot over medium-high heat. Add the onion and garlic, cook until softened, about 5 minutes. Stir in the sun-dried tomatoes, paprika, Italian herbs, onion powder, garlic powder and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes turn deep red, 3-5 minutes. Add tomato paste and 4 cups chicken/ vegetable stock. Bring to a boil then add the pasta.
Step 3
Lower the heat, cover with a lid, but make sure to stir often to avoid the pasta from sticking.
Step 4
Cook until the pasta is al-dente, about 8 min.
Step 5
When the pasta is almost done cooking, stir in the cream, dijon mustard and parmesan cheese.
Step 6
Remove from the heat and garnish with fresh basil and parsley.
Notes
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