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Picture of Pasta with Sun-Dried Tomato Pesto and Feta Cheese
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1097 kcal 55 %
  • Fat 32 g 49 %
  • Saturated 12 g 59 %
  • Carbs 154 g 51 %
  • Fiber 4 g 16 %
  • Protein 49 g 98 %
  • Cholesterol 249 mg 83 %
  • Sodium 1105 mg 46 %
  • Calcium 626 mg 63 %
  • Magnesium 204 mg 49 %
  • Potassium 966 mg 21 %
  • Iron 10 mg 58 %
  • Zinc 6 mg 56 %
  • Phosphorus 866 mg 124 %
  • Vitamin A 208 µg 23 %
  • Vitamin C 19 mg 21 %
  • Thiamin (B1) 2 mg 166 %
  • Riboflavin (B2) 2 mg 146 %
  • Niacin (B3) 11 mg 66 %
  • Vitamin B6 1 mg 56 %
  • Folate equivalent (total) 773 µg 193 %
  • Vitamin B12 2 µg 82 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 5 mg 36 %
  • Vitamin K 36 µg 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients

  • 1 (9-ounce) package refrigerated fresh linguine
  • ¾ cup oil-packed sun-dried tomato halves, drained
  • ¼ cup loosely packed basil leaves
  • 2 tablespoons slivered almonds
  • 2 tablespoons preshredded fresh Parmesan cheese
  • 1 tablespoon bottled minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 ounces) crumbled feta cheese

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