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How To make Linguine with Sun Dried Tomatoes
6 oz uncooked linguine
1/2 tsp cornstarch
1 1/4 c low-salt chicken broth
1 c sundried tomatoes, packed w/out oil
chopped
cooking spray 1 tbsp olive oil
3/4 c onion :
chopped
2 cloves garlic minced
6 c spinach :
coarsely chopped
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 c preshredded Parmesan cheese
2 tbsp pine nuts -- toasted
Bring 2 quarts water to a boil in a large Dutch oven. Add linguine; cook 7 minutes or until tender. Drain in a colander; rinse under very hot water. Set aside.
Place cornstarch in bowl. Gradually add broth; stir with a whisk until blended. Add tomatoes; set aside.
Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Add broth mixture; bring to a boil. Cook2 minutes, stirring constantly. Return linguine to pan. Stir in spinach, salt, and pepper; toss well. Spoon mixture onto plates; sprinkle with cheese and pine nuts.
How To make Linguine with Sun Dried Tomatoes's Videos
How to make sun dried tomatoes… #shorts
HOMEMADE SUN DRIED TOMATOES
So this video BLEW UP the last time I posted it… and I know what you’re gonna say ???? “did the sun really dry these tomatoes?!” No they didn’t but they are still SO much more delicious than some of the store bought ones I’ve tried!
Also this is such a great way to use up tomatoes that may be older or that you have a lot of :)
FULL RECIPE for this and all my recipes available on peacelovepasta.com ❤️
And if you want to know how to use sun dried tomatoes- check out my last Sunday Sauce for a great soup recipe or my pinned post for my viral Creamy Sun Dried Tomato Pasta ????
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How I make Spaghetti with Sun-Dried Tomatoes
I am doing some of my quick and easy recipes that I keep in mind for warm days in summer or when guests show up unexpected. This one prepares in minutes. It's easy, but a little elegant.
See the full recipe on my web site at:
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Creamy Shrimp Pasta with Sun-Dried Tomatoes
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. Spaghetti noodles are tossed in a thick and creamy sauce packed with shrimp and sun-dried tomatoes. It's rich, silky, and so so good. Seafood pasta has seriously never tasted so good. It's the perfect meal to serve for lunch on the patio, on busy weeknights, or a fancy dinner to impress your guests.
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Sun Dried Tomato Chicken Pasta | Pasta Recipes
How to make Sun-Dried Tomato Pasta with Chicken and Mozzarella. This pasta recipe is so good, that I can't stop eating it. It's definitely a must-try.
#sundriedtomatoes #pastarecipes #chickenpasta
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Measurements Used
3 to 5 Garlic Cloves minced
4 oz Sun-Dried Tomatoes
2 tablespoons Olive Oil
1 lb Chicken Breast Tenderloins
1/4 teaspoon Salt
1/4 teaspoon Paprika
1 cup Half and Half
1 cup shredded Mozzarella Cheese (do not use fresh Mozzarella)
8 oz Penne Pasta
1 tablespoon Dried Basil
1/4 teaspoon red pepper flakes
1/2 cup Cooked Pasta water
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Sun-Dried Tomatoes Capellini #food #asmr #italianfood #asmrfood
THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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