Description
Pecan Pasta with Sun Dried Tomatoes is a savory, nutty pasta dish featuring toasted pecans, tangy sun-dried tomatoes, garlic, and fresh herbs. Tossed with Parmesan and olive oil, this quick and flavorful recipe is perfect for a satisfying weeknight meal or a special occasion dish.
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1/2 cup toasted pecans, chopped
- 1/4 cup fresh basil or parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for 2–3 minutes, stirring occasionally.
- Stir in the cooked pasta, toasted pecans, and a splash of reserved pasta water to create a light sauce.
- Season with salt, black pepper, and optional red pepper flakes.
- Toss in fresh basil or parsley and sprinkle with Parmesan cheese before serving.
Notes
Oil-packed sun-dried tomatoes work best for flavor and richness.Toast pecans in a dry skillet or bake at 350°F for 5–7 minutes until fragrant.For a creamy version, stir in a splash of heavy cream or cream cheese.Make it vegan by skipping Parmesan or using a plant-based alternative.Best served fresh, but leftovers keep for 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
