Basil-Garlic Pesto Pasta with Sun-Dried Tomatoes
Al dente pasta tossed in a vibrant homemade basil-garlic pesto, punctuated with chewy sun-dried tomatoes for a burst of flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 20 minutes, blends spaghetti pasta, fresh basil leaves, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti pasta
- 2 cups, packed fresh basil leaves
- 3 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup, grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup, chopped sun-dried tomatoes
- 1 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, combine 2 cups packed fresh basil leaves, 3 garlic cloves, 1/4 cup pine nuts, and 1/2 cup grated parmesan cheese in a food processor; pulse until finely chopped.
- Step 3: With the processor running, slowly stream in 1/2 cup extra virgin olive oil until the pesto is creamy but still has texture.
- Step 4: Transfer the drained pasta to a large bowl, add the pesto, 1/3 cup chopped sun-dried tomatoes, 1 tsp salt, and 1/4 tsp black pepper; toss to combine, adding reserved pasta water a little at a time until the sauce coats pasta smoothly.
- Step 5: Serve immediately with extra parmesan if desired.









