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Published on June 29, 2016

Sundried tomato pesto pasta recipe

Makes 4 servings


  • 8 oz. penne pasta (or your favorite)
  • 4 garlic cloves
  • ½ cup sundried tomatoes in oil
  • ⅓ cup walnuts
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 package frozen spinach, thawed, excess water squeezed out
  • 1 (15 oz.) can diced tomatoes, drained, liquid reserved
  • Salt and pepper to taste


In a medium saucepan, cook pasta according to package directions. Meanwhile, in a food processor, combine garlic, tomatoes in oil, walnuts and spices. Process until smooth. (May need to add small amounts of reserved tomato liquid if mixture becomes too thick). When pasta is cooked, return to pan. Add spinach, tomatoes and pesto. Stir until heated through. Serve.

Nutrition analysis per serving (salt and pepper not included): 350 calories, 16 g fat, 10 g protein, 41 g carbohydrate, 8 g fiber, 340 mg sodium

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