Type what you have

Ingredients

• ✓ sun-dried tomato
• pizza crust
• olive oil
• salmon
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Ingredients

• ✓ sun-dried tomato
• tagliatelle pasta
• sour cream
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ sun-dried tomato
• bow tie pasta
• olive oil
• garlic
• chicken breast
• red pepper flakes
• pesto sauce
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ sun-dried tomato
• penne pasta
• olive oil
• garlic
• parsley
• red pepper flakes
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

By Chantal Rogers

Ingredients

• ✓ sun-dried tomato
• angel hair pasta
• tomato basil feta cheese
• parmesan cheese
• olive oil
• garlic
• cilantro
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and return pasta to the pot.
2. 2 Mix Parmesan cheese, tomatoes, olive oil, and garlic into pasta. Stir in cilantro; season with salt and pepper. Serve warm.

By NICOLEFAUSTHUNT

Ingredients

• ✓ sun-dried tomato
• catfish fillet
• lemon juice
• salt
• black pepper
• parmesan cheese
• butter
• mayonnaise
• roma tomato

Instructions

1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Ingredients

• ✓ sun-dried tomato
• roma tomato
• olive oil
• salt
• black pepper
• garlic
• arugula
• oil
• parmesan cheese

Instructions

1. 1 Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
2. 2 Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
3. 3 Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
4. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

By Esmee Williams

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• heavy cream
• chicken broth
• parmesan cheese
• garlic powder
• italian seasoning
• spinach

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
2. 2 Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

By Tracy Wood

Ingredients

• ✓ sun-dried tomato
• fettuccine pasta
• butter
• milk
• flour
• parmesan cheese
• salmon
• spinach
• caper
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Ingredients

• ✓ sun-dried tomato
• spaghetti squash
• chicken sausage
• broccoli
• green bell pepper
• basil
• rosemary
• italian seasoning
• olive oil
• pesto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Ingredients

• ✓ sun-dried tomato
• basil
• pine nut
• olive oil
• olive oil
• garlic
• mushroom
• cayenne pepper
• salt
• bow tie pasta

Instructions

1. 1 Combine basil, pine nuts, and 1 tablespoon of olive oil in a small bowl; set pesto aside.
2. 2 Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
3. 3 Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto, sun-dried tomatoes, cayenne pepper, and salt; reduce heat to low and simmer sauce.
4. 4 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well. Toss pasta and sauce together until well coated.

By JFOCHTMAN

Ingredients

• ✓ sun-dried tomato
• penne pasta
• chicken breast
• garlic powder
• italian seasoning
• olive oil
• heavy cream
• chicken broth
• parmesan cheese
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2. 2 Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
3. 3 Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
4. 4 Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
5. 5 Serve over pasta.

By CAL

Ingredients

• ✓ sun-dried tomato
• turkey sausage
• sun-dried tomato oil
• red onion
• bell pepper
• balsamic vinegar
• basil
• oregano
• salt
• black pepper
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
3. 3 Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
4. 4 Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

By lutzflcat

Ingredients

• ✓ sun-dried tomato
• butter
• garlic
• chicken broth
• heavy cream
• chicken breast
• salt
• pepper
• vegetable oil
• basil
• fettuccini pasta

Instructions

1. 1 In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. 2 Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. 3 In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. 5 Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

By MARBALET

Ingredients

• ✓ sun-dried tomato
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• pine nut
• black olive
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ sun-dried tomato
• chicken breast
• all-purpose flour
• salt
• pepper
• oregano
• olive oil
• butter
• portobello mushroom
• spinach
• marsala wine

Instructions

1. 1 Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2. 2 In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3. 3 In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

By SHANOU

Ingredients

• ✓ sun-dried tomato
• olive oil
• black olive
• basil
• tomato
• chive
• black pepper
• salt
• red pepper flakes
• garlic
• farfalle pasta
• feta cheese

Instructions

1. 1 In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain.
3. 3 Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

By Patti Rotman

Ingredients

• ✓ sun-dried tomato
• chicken breast
• garlic
• rigatoni pasta
• bacon
• vegetable oil
• zucchini
• yellow squash
• alfredo sauce
• milk
• almond
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
4. 4 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
5. 5 Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.
6. 6 Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

By CALLIEW

Ingredients

• ✓ sun-dried tomato
• penne pasta
• bacon
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ sun-dried tomato
• rotini pasta
• olive oil
• garlic and herb seasoning blend
• pork sirloin
• zucchini
• red onion
• mushroom
• butter
• garlic
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
3. 3 Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
4. 4 Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

By Smithfield®

Ingredients

• ✓ sun-dried tomato
• red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• chile sauce
• artichoke heart
• oil
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ sun-dried tomato
• linguine pasta
• olive oil
• butter
• garlic
• bay scallop
• shrimp
• clam juice
• parsley
• lemon zest
• salt
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
3. 3 Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
4. 4 To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

By Star Pooley

Ingredients

• ✓ sun-dried tomato
• butter
• olive oil
• chicken breast
• garlic granule
• oregano
• chicken broth
• farfalle pasta
• heavy cream
• spinach
• parmesan cheese
• soffrito seasoning blend

Instructions

1. 1 Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
5. 5 Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sun-dried tomato
• penne pasta
• butter
• shallot
• portabella mushroom
• asparagus
• chicken broth
• marsala wine
• rotisserie chicken
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ sun-dried tomato
• chicken breast
• olive oil
• salt
• black pepper
• garlic powder
• onion powder
• oregano
• red pepper flakes
• oil
• black olive
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. 2 In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. 3 Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

By Dave G

Ingredients

• ✓ sun-dried tomato
• butter
• shrimp
• cream cheese
• heavy cream
• garlic powder
• basil
• black pepper
• salt
• parmesan cheese
• psyllium husk
• kale

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
2. 2 Sprinkle garlic powder, basil, pepper, and salt into the skillet; stir well. Mix in Parmesan cheese until well combined. Simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

By Audrey Ann Denton

Ingredients

• ✓ sun-dried tomato
• vegetable stock
• chicken stock
• butter
• onion
• arborio rice
• zucchini
• thyme
• parmesan cheese
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2. 2 Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3. 3 Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4. 4 Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

By LitleLisa1

Ingredients

• ✓ sun-dried tomato
• basil
• tomato
• garlic
• black olive
• olive oil
• salt
• black pepper
• chive
• red pepper flakes
• goat cheese
• farfalle pasta

Instructions

1. 1 In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
2. 2 Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
3. 3 In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
4. 4 Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

By Patti Rotman

Ingredients

• ✓ sun-dried tomato
• heavy cream
• asiago cheese
• chicken bouillon
• cornstarch
• water
• bow tie pasta
• bacon
• butter
• red onion
• garlic
• chicken breast
• green onion
• parsley

Instructions

1. 1 Heat 2 cups cream in a large saucepan over medium heat until just bubbling. Watch carefully to ensure that it doesn't boil over. Whisk in Asiago cheese and bouillon until cheese is melted and bouillon is dissolved. Add cornstarch mixture; simmer until sauce is thickened, stirring constantly. Mix in sun-dried tomatoes. Set Asiago cream sauce aside or cover and refrigerate for later use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
4. 4 Melt butter in a large saucepan over medium heat. Sauté red onion in hot butter until soft and translucent. Add crumbled bacon and garlic; cook and stir for 2 minutes. Add chicken, green onion, and remaining 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce and cook until mixture is heated through.
5. 5 Add cooked pasta to the saucepan; toss until evenly coated. Sprinkle with parsley to serve.

By Michelle

Ingredients

• ✓ sun-dried tomato
• linguine pasta
• olive oil
• onion
• thyme
• tuna steak
• white wine
• chicken stock
• lemon juice
• lemon zest
• artichoke heart
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
3. 3 Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
4. 4 Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

By RENZ