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recipe image Sun-dried tomato and lemon pasta salad

Sun-dried tomato and lemon pasta salad

Sun-dried tomato and lemon pasta salad

This recipe is a quick and easy way to get dinner on the table using mostly shelf stable ingredients. Garlic, sun-dried tomatoes, and capers add a ton of flavor to this dish. Lemon zest, lemon juice, and parsley are added to brighten the flavors even more. Add pine nuts, or any other nuts or seeds you have in your pantry, for extra protein.

This recipe is a quick and easy way to get dinner on the table using mostly shelf stable ingredients. Garlic, sun-dried tomatoes, and capers add a ton of flavor to this dish. Lemon zest, lemon juice, and parsley are added to brighten the flavors even more. Add pine nuts, or any other nuts or seeds you have in your pantry, for extra protein.

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  • Preparation timePrep time15 min
  • Cooking timeCooking time15 min
  • ServingsPortions4

Ingredients

  • 12 ounces rotini pasta
  • salt
  • 1/4 cup Country Crock Plant Butter Tub with Olive Oil olive oil spread
  • 6 garlic cloves, chopped
  • 3 tablespoons drained capers, chopped
  • 1/2 cup drained sun-dried tomatoes in oil, chopped
  • 2 teaspoons lemon zest, plus 2 tablespoons Lemon juice (1 to 2 lemons)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts or toasted blanched almond slivers
  • Plant-based Parmesan cheese, optional

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Bring a large pot of water to a boil. Lightly salt the water, adding about 1 tablespoon per 4 quarts of water. Add the rotini and, following the directions on the package, cook until al dente. Reserve 2 cups of the cooking water and drain the rest.
      2. Meanwhile, melt the Country Crock® Plant Butter in a large skillet set over medium-low heat. Add the garlic, sun-dried tomatoes and capers and sauté, stirring frequently, until garlic is golden, about 3-5 minutes.
      3. Add 1 cup of the reserved pasta water to the skillet and bring to a simmer. Add the al dente pasta and toss all of the ingredients together with kitchen tongs. Cook for about 2 minutes. If the pan dries out too quickly, add more of the reserved pasta water.
      4. Remove the skillet from the heat and stir in the lemon zest, juice, parsley, and pine nuts or almonds. Top with shredded plant-based parmesan cheese, if desired.

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