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Sun-Dried Tomato Spaghetti with Fresh Parsley, Almonds & Parmesan

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh parsley come together in a combination that’s hearty, satisfying, and classically comforting–all in 20 minutes! Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things... well, over the top!

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Calorie Smart Quick Veggie Mediterranean lunches dinners lunch-pasta
Prep: 20 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1.5 oz sun-dried tomatoes
  • 1 garlic
  • 4 oz grape tomatoes
  • 0.25 oz parsley
  • 6 oz spaghetti
  • 0.5 oz sliced almonds
  • 1 veggie stock concentrate
  • 2 tbsp cream cheese
  • 3 tbsp parmesan cheese
  • salt
  • pepper
  • 2 tsp olive oil
  • 1 tbsp butter
  • 3 oz sun-dried tomatoes
  • 2 garlics
  • 8 oz grape tomatoes
  • 0.25 oz parsley
  • 12 oz spaghetti
  • 0.5 oz sliced almonds
  • 2 veggie stock concentrates
  • 4 tbsp cream cheese
  • 6 tbsp parmesan cheese
  • salt
  • pepper
  • 2 tsp olive oil
  • 2 tbsp butter

Instructions

  1. • Bring a large pot of salted water to a
    boil. Wash and dry produce.
    • Finely chop sun-dried tomatoes. Peel
    and mince or grate garlic. Halve grape
    tomatoes lengthwise; place in a small
    bowl and toss with a drizzle of olive oil,
    salt, and pepper. Pick parsley leaves
    from stems; finely chop leaves.
  2. • Once water is boiling, add spaghetti
    to pot. Cook, stirring occasionally, until
    al dente, 9-11 minutes.
    • Reserve 1⁄3 cup pasta cooking water
    (½ cup for 4 servings), then drain.
  3. • While pasta cooks, heat a large, dry pan
    over medium-high heat. Add almonds
    and cook, stirring often, until fragrant and
    lightly browned, 2-4 minutes.
    • Turn off heat; transfer to a second small
    bowl. Wipe out pan.
  4. • Heat a drizzle of olive oil in pan used for
    almonds over medium heat. Add sundried tomatoes and garlic; cook, stirring
    occasionally, until fragrant, 1-2 minutes.
    Season with salt and pepper.
    • Stir in stock concentrate and 1⁄3 cup
    plain water (½ cup for 4 servings). Bring
    to a simmer and cook until slightly
    reduced, 1-2 minutes.
    • Reduce heat to low and whisk in cream
    cheese until fully incorporated.
  5. • Stir grape tomatoes into pan with
    sauce. Add drained spaghetti, half the
    Parmesan (save the rest for serving), and
    1 TBSP butter (2 TBSP for 4 servings); toss
    to combine. TIP: If needed, stir in reserved
    pasta cooking water a splash at a time
    until pasta is coated in a creamy sauce.
    • Stir in half the chopped parsley. Season
    with salt and pepper. Turn off heat.
  6. • Divide pasta between bowls. Top with
    toasted almonds, remaining Parmesan,
    and remaining chopped parsley. Serve.