Pasta with Sun-Dried Tomato and Basil Pesto
A vibrant, herb-packed pasta dish featuring sun-dried tomatoes and a fresh basil pesto sauce. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends spaghetti, packed fresh basil, minced garlic 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 500 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
- 1/2 cup, oil-packed and chopped sun-dried tomatoes
- 1 cup, packed fresh basil
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 1/4 cup pine nuts
- 1/2 cup, finely grated Parmesan cheese
- 1/2 tsp salt
- 1/2 cup pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, blend 1/2 cup oil-packed chopped sun-dried tomatoes, 1 cup packed fresh basil, 2 minced garlic cloves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 3 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth, scraping down sides as needed.
- Step 3: Add drained spaghetti to the pesto sauce, tossing vigorously for 1 minute. Add 1/2 cup reserved pasta water as needed to create a glossy, coating sauce that clings to the pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and Basil Pesto take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pasta with Sun-Dried Tomato and Basil Pesto?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pasta with Sun-Dried Tomato and Basil Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pasta with Sun-Dried Tomato and Basil Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pasta with Sun-Dried Tomato and Basil Pesto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
