If you like pesto this pesto pasta with sundried tomatoes will quickly become one of your absolute favorites. It’s easy to throw together and tastes like you’ve been working on it all day. Definitely a favorite in our home, of course, I love anything with sundried tomatoes. I could eat this everyday if I were “allowed” to, though I know it’s probably not the healthiest to live on one thing (but hey, it has vegetables).
This is perfect for dinner or lunch, or even breakfast if you can’t resist. It doesn’t take long to prepare, which makes it a great summertime or weeknight meal. (It’s also delicious with some cubed cooked chicken if you want it some protein.) I hope you enjoy! 🙂
Pesto Pasta With Sundried Tomatoes
- 1 (12 oz) box of gluten free pasta
- 1 batch homemade pesto
- 1 cup sundried tomatoes, chopped (more or less depending on desired amount)
- Cook and drain pasta as usual.
- In a large skillet over medium heat, toss the tomatoes and give a stir.
- Add in pasta and pesto and heat until warmed.
- Remove from heat and serve hot.
- Enjoy! 🙂
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For as long as I can remember, pesto has been one of my favorite sauces. Whether it’s for pasta, pizza, or something else entirely, I think it’s great! And it’s so easy to make at home! 🙂
- 2 cups fresh basil, loosely packed and roughly chopped
- 1/4 cup chopped walnuts
- 1/2 cup fresh grated Parmesan cheese
- 1/4 cup olive oil
- 1 garlic clove
- Squeeze lemon juice (1 Tablespoon or so)
- Pepper (optional, to taste)
- Add all ingredients to blender or food processor and blend until smooth. (I pulse it a few times just to get everything moving.)
Imagine the taste of wonderfully warm ham and steaming pineapple mingling its sweetness with tomato sauce and mozzarella. This would typically be the topping for a pizza, an absolutely amazing Hawaiian pizza, but instead this dish is easy for you to make on a busy night because it replaces the time consuming pizza dough with pasta and still gives you that perfect Hawaiian taste.
This is one of my absolute favorites on a night when I get home starving or need a quick meal to throw together. I usually have the ingredients on hand, so that’s also a big bonus.
- Gluten-free pasta
- Marinara sauce
- Deli ham (make sure it’s gluten free if that matters)
- Canned pineapple chunks (in juice or water, not syrup), drained
- Shredded mozzarella
- Cook up a serving of pasta
- Mix in some sauce.
- Place it in an oven safe bowl and top with sliced ham, pineapple chunks, and mozzarella. (I like putting the mozzarella on top because it takes a bit longer than other cheeses to melt and protects the toppings from burning as well as letting it get slightly crispy.)
- Pop it in the oven until the cheese is all melted.
- Then enjoy the steaming bowl of perfection.
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This creamy pasta is just perfect for a quick weeknight meal. Easy to throw together, yet oh so yummy.
- 1 box pasta
- 2 Tbls butter or olive oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2-1 cup shredded Parmesan
- 1/4-1/2 cup shredded mozzarella
- Pepper (optional)
- Dried parsley (optional)
- Spinach (optional)
- Chardonnay (optional)
- Cook pasta, drain, and set aside.
- In pot, combine butter or oil, milk, sour cream, and Parmesan. Heat until smooth. Add a splash of Chardonnay if desired and stir until smooth.
- Add pasta and mozzarella.
- Season with pepper and parsley.
- Serve with spinach or enjoy as is.
Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.
With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.
It’s so good that we’ve been eating it every week!
Lemony Chicken and Pasta
- 1 box of (gluten free) pasta
- 7 chicken tenders, cubed
- 3-4 lemons, juiced
- 1/4 cup olive oil
- 1/2 cup walnuts
- Parmesan (to taste)
- Salt, pepper, dried parsley (optional, to taste)
- Cook pasta, drain, and set aside.
- Use 2 Tbls olive oil to coat the bottom of a large pan.
- Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
- Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
- Add walnuts to the chicken.
- Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
- Season with pepper, dried parsley, and Parmesan cheese.
- Serve with a side of steamed broccoli, and enjoy!
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We’ve been loving this pasta dish lately. It’s lighter than most cheesy pastas, yet a filling and flavorful, easy, and more elegant pasta dinner.
I’ve been just mixing everything in a pan, so I’m not doing a recipe card just because the ingredients aren’t 100% measured out, but it’s really easy to work with to achieve your desired taste.
- Box pasta
- 1/4 olive oil (possibly more)
- 1/2 – 1 cup chopped sun dried tomatoes
- 1/2 – 1 cup chopped broccoli (optional)
- 1/4 cup pine nuts (optional)
- 1 tsp – 1 Tbls each dried parsley, oregano and basil
- Salt, pepper and garlic powder (to taste)
- Shredded mozzarella
- Parmesan to top
Cook and drain a box of pasta. In a large pan add olive oil, sun dried tomatoes, broccoli, and pine nuts then cook over medium heat until broccoli begins to soften. Add pasta back in and combine until coated with oil (add more if needed). Mix in spices. Add in a bit of shredded mozzarella. Serve and top with Parmesan cheese.
I hope you enjoy! If you try it out I’d love to hear about it in the comments. You can also connect with me on Facebook.
With cooler weather comes comfort food. One of our absolute favorites is baked macaroni and cheese. This recipe is easy to prepare and has a much sharper cheese taste than the typical white sauce mac and cheese. As an added bonus there are no weird flour substitutes in the sauce. 🙂
Start off by cooking your macaroni (or other desired pasta). I used one box of Barilla’s gluten-free elbows. Drain, and put in a casserole dish.
Then make one batch of cheese sauce.
Pour it over your macaroni.
Mix it all together.
Top with crushed Chex mixed with a little salt, pepper, garlic powder, and onion powder to taste. And sprinkle with shredded Mexican cheese.
Bake on 350 until the top cheese begins to crisp. About 10-20 minutes.
Serve and enjoy!
What are some of your favorite comfort foods?
Happy Monday Everyone! I hope you’ve had a wonderful and relaxing weekend!
This past week has been one of growth and transition for me. My husband and I are finally really getting settled in our new place, making it our own. Embracing all the new opportunities.
My Monday was quite the eventful one. It was so good! Most of the day was spent shooting (photography). I did still have time to make a quick lunch though.
Warm pasta salad. Yum! I know what you’re thinking… That doesn’t sound too good. Trust me on this, it’s better than it sounds. This would be a great side at a late summer/early fall BBQ or cookout.
In other exciting news, Monday was also the day a magazine contacted me asking for permission to use one of my photos! I was so excited!
Enough about me, here’s the recipe! What exciting things have happened for you this week? I’d love to hear about it in the comments! Have a wonderful week!
Warm Pasta Salad
- Box of macaroni (or whatever pasta you’d prefer, I used gluten-free)
- Red onion, chopped
- 2 medium green peppers, chopped
- Olive oil
- 1/4 cup (possibly more) Raw apple cider vinegar
- Grated Parmesan cheese
- Pepper, oregano, salt, garlic powder, onion powder
- Cook and drain your pasta. Meanwhile, heat red onion and green peppers with olive oil in frying pan until warm and slightly soft.
- Mix onions and peppers in with pasta.
- Add apple cider vinegar and heat on low.
- Add in more vinegar as needed to coat pasta.
- Mix in spices as desired.
- Serve sprinkled with grated Parmesan.