Ingredients
Scale
- 1 cup sun-dried tomatoes packed in oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 8 oz pasta of your choice (penne or fusilli recommended)
- Salt and pepper to taste
- 2 tablespoons toasted pine nuts (optional)
Instructions
- 1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- 2. In a skillet, heat olive oil over medium heat. Add minced garlic and sun-dried tomatoes; sauté for about one minute until fragrant.
- 3. Pour in heavy cream, stirring gently to combine. Let it simmer for 3-4 minutes.
- 4. Stir in chopped basil and grated Parmesan cheese until melted and well combined.
- 5. Drain the cooked pasta (reserve some pasta water) and toss it into the skillet, mixing until coated.
- 6. Garnish with toasted pine nuts if desired. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup pasta with sauce (approximately 250g)
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg