Tri-Colore Linguine With Sun-Dried Tomatoes And Peas(Yield: 4 Servings)
Tri-color linguine with sun-dried tomatoes and peas offers vibrant flavors, fresh garlic, and a touch of Asiago cheese, perfect for a quick, colorful, and satisfying meal.
Ingredients
Instructions
- Cook peas until tender yet firm; drain and set aside.
- Cook the tri-color linguine in boiling salted water according to package instructions to avoid overcooking.
- In a large skillet, heat 6 tablespoons of olive oil over medium heat.
- Add finely chopped garlic and sauté until fragrant.
- Stir in chopped sun-dried tomatoes and cook for 1-2 minutes.
- Add chicken broth and bring to a simmer.
- Combine cooked peas and linguine with the sauce, tossing to coat evenly.
- Season with freshly ground pepper to taste.
- Optional: Garnish with chopped Italian parsley and freshly grated Asiago cheese before serving.
Tips & Substitutions
For a vibrant flavor boost, consider using roasted garlic instead of raw. If you want to add protein, cooked chicken or shrimp can be a great addition. You can substitute the tri-colore linguine with whole wheat or gluten-free pasta if preferred. For a creamier texture, a splash of heavy cream can be added to the sauce, similar to what you might find in Creamy Chicken Fettuccine.
Serving Suggestions
Serve this dish warm, garnished with freshly grated Asiago cheese and chopped Italian parsley for an extra pop of color. It pairs beautifully with a simple side salad or garlic bread for a complete meal. For a Mediterranean twist, consider serving with a glass of white wine and a side of roasted vegetables. Explore more Italian recipes for additional inspiration.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the pasta from drying out. Reheat gently in a skillet over medium heat, stirring occasionally until warmed through, or use the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Tri-Colore Linguine With Sun-Dried Tomatoes And Peas(Yield: 4 Servings) contains roughly 85 calories, with 3g protein, 16g carbohydrates, and 2g fat. It is an excellent source of vitamin A (54% of the Daily Value) and vitamin C (45% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes, frozen peas work perfectly in this recipe! Just add them directly to the skillet during the last few minutes of cooking to warm them through. This saves time and still provides a sweet flavor and vibrant color to the dish.
What type of sun-dried tomatoes should I use?
For the best flavor, opt for oil-packed sun-dried tomatoes. They are typically softer and more flavorful than the dry variety. If using dry sun-dried tomatoes, soak them in hot water or broth for about 30 minutes before adding them to the dish.
Is there a vegetarian option for this recipe?
Absolutely! You can easily make this dish vegetarian by substituting the chicken broth with vegetable broth. Additionally, omit the cheese or use a plant-based cheese alternative to keep it dairy-free while maintaining a delicious flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).