Ingredients
Scale
- 8 ounces linguini (or pasta of choice)
- 1 cup sun-dried tomatoes (finely chopped)
- 2 tablespoons butter (or olive oil)
- 3 cloves garlic (grated)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon chicken bouillon powder
- 1 cup light cream
- 1 cup Parmesan cheese (freshly grated)
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
Instructions
- In a food processor, blend the chopped sun-dried tomatoes with a splash of oil until smooth; set aside.
- Bring salted water to a boil in a large pot and cook the linguini according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- In a skillet over medium heat, melt butter and add garlic, crushed red pepper flakes, thyme, and bouillon powder; stir for about one minute.
- Pour in the light cream and simmer gently for around five minutes.
- Stir in the sun-dried tomato paste, Parmesan cheese, salt, pepper, and basil until well combined.
- Adjust sauce consistency with reserved pasta water if needed.
- Toss the drained linguini in the sauce, coating evenly; cook for an additional 1-2 minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 3g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg