Friday, April 8, 2016
Sun-Dried Tomato Penne
Adding white wine to this simple pasta sauce gives it depth of flavour in a matter of minutes. If you don't have any on hand, substitute vegetable broth and add a generous squeeze of lemon.
By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: February 2013
Prep time 15 minutes
Total time 20 minutes
Portion size 4
12 oz (340 g) penne
2 tsp (10 mL) olive oil
3 shallots, minced
3 cloves garlic, minced
1 cup (250 mL) dry white wine
1/2 cup (125 mL) chopped drained oil-packed sun-dried tomatoes
8 oz (227 g) fresh or thawed medium shrimp, peeled and deveined
1 pinch salt
1 pinch pepper
1/2 cup (45 g) grated parmesan cheese
1/4 cup (60 mL) coarsely chopped fresh basil
In saucepan of boiling salted water, cook pasta according to package directions.
Meanwhile, in skillet, heat oil over medium heat; cook shallots and garlic until shallots are softened and translucent, about 4 minutes.
Stir in wine and tomatoes; bring to boil. Reduce heat and simmer, about 2 minutes.
Sprinkle shrimp with salt and pepper. Add to skillet; cook, stirring occasionally, until shrimp are pink and opaque, about 3 minutes.
Drain pasta and return to pot. Stir in shrimp mixture, Parmesan cheese and basil.
Nutritional Information Per serving: about
cal 497 pro 25g total fat 10g sat. fat 3g
carb 70g dietary fibre 5g sugar 4g chol 76mg
sodium 519mg potassium 471mg
calcium 18 iron 36 vit A 7 vit C 27