Asiago Sun-Dried Tomato Pasta Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 01, 2005

As written, this recipe is quite bland, but with a few easy adjustments, it became an AMAZING side dish that got (muffled, from a full mouth)incredibly good feedback from the boyfriend. I used 1/2 2% milk and 1/2 cream, but almost a 1/3 cup of grated asiago, and it was perfect and creamy. Also, skipped the butter and just threw the garlic and onion in at the beginning of rendering the bacon. I left out the chicken, as that was my main dish, but cut the bacon into larger chunks and it was great! Also doubled the garlic amount, and added salt, pepper, cayenne, and red pepper flakes to liven it up a bit. At the end of sauteing the veggies i threw in about 8 oz sliced fresh mushrooms, and it was phenomonal!! Tossed the cooked pasta with fresh chopped parsley, olive oil, pepper, and a little parmasan and served with Mushroom and Swiss Chicken (see review)...I thought my boy was gonna fall to his knees and start to sob from sheer appreciation!

—RANCHGIRL_59714

See full review »

Most Helpful Critical Review

Oct 13, 2003

This recipe didn't tell you when to add the sun-dried tomatoes and I though it was a little to much onion. Not one of my families favorites, especially considering all the work that went into making it.

—Faith

See full review »

385 Ratings

See other versions of this recipe!

Oct 14, 2003

This is a fabulous recipe, especially if you follow some of the other suggestions in the reviews. Definitely use the 1 cup of asiago cheese for the real flavor of the cheese. I also substituted 2% milk for one of the two first cups of cream. I could have done without the sundried tomatoes. I realized too late that they should have gone in first thing so they could soften up and provide the flavor they were supposed to. I also used about 1/4 cup of chives in place of the green onion for color and for a less pungent onion flavor, the red onion provides plenty of that. A fabulous recipe, well worth the effort! Enjoy!

—KARIEME

See full review »

Oct 18, 2005

Made a few minor changes and thoroughly enjoyed this dish. Changes: Did not use bacon Used half milk, half cream Used olive oil for veggies, added a bit of butter for taste Doubled garlic Used 3/4 c asiago Added 1/4 cup chardonnay with initial cream and tomatoes Soaked sun-dried tomatoes ahead of time and simmered sauce after tomatoes went in on really low heat for about 15 minutes. Had to add a bit more milk. I think simmering the sauce with the soaked tomatoes really helped their flavor dispense.

—bunsen78757

See full review »

Jun 30, 2003

I didn't have asaigo cheese, so I used parmesan. I also traded out the heavy whipped cream with milk and butter (1 cup heavy cream = 3/4 milk + 1/3 cup butter) to lighten it. This is a wonderful recipe! Very delicious! Thanks Michelle! My family loved it!

—Kara

See full review »

Aug 08, 2008

Wow, delicious! In reference to previous reviews that complained of the tomatoes being too dry, I would recommend either buying the sun-dried tomatoes packed in oil, or re-hydrating the dry kind by immersing them in a little olive oil and water and microwaving for 30-40 seconds. Drain them, and add them at the same time as the asiago and bouillon. I only made a few slight modifications. The heavy cream is really not necessary, I used 2% for the first part, and 10% for the second and the sauce came out plenty rich! Also, if you're a garlic fan, double what the recipe recommends. I used about 1/3 of a cup of Asiago, as someone had recommended, but found it a bit too salty. I will use a little less next time, or omit the bacon. Great dish!

—Jessica

See full review »

Feb 21, 2006

G-O-U-R-M-E-T!!! This was delicious! I could have drank the asiago cream sauce by the glass for starters. I made a few changes & it was perfect. I'll be making this for company soon. I added basil, freshly ground pepper & extra cheese to the sauce. I used much less than 1 cup of sun-dried tomatoes. I wasn't sure if I liked them or not so didn't want a bunch. I probably used 1/3 cup & it was perfect. I also omitted the red onion since I don't like cooked red onions and used 8 ozs of fresh mushrooms sliced instead. YUM! The last cup of heavy cream I switched to 1 cup 1% milk. I never need to eat out again. This is better than anything at Olive Garden--seriously! Everyone at my house loved this!

—MARKANDDEEA

See full review »

Sep 24, 2003

This recipe was great, just like something you'd get at a resturaunt! I took the advice of increasing the cheese (I used about 3/4 cup) and I decreased the onion (boyfriend is not too fond of them, I used 1/2 cup each of green and red and still was a bit much). I would half the recipe if not making it for a group of people next time. Since there is only two of us we had lots of leftovers, which wouldn't usually be a problem since we try to take leftovers for lunch the next day. When reheating, the sauce breaks and becomes very greasy! Otherwise, it was great and will make again.

—BERDISA

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken, Garlic, and Sundried Tomato Pasta

Sun-Dried Tomato and Bow Tie Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta

Chicken and Bowtie Pasta with Asiago Cream Sauce

Grilled Chicken and Sun-Dried Tomato Subs

Spinach and Sun-Dried Tomato Pasta

Tomato and Rosemary Pasta

Mediterranean Pasta

Sweet Garlic Tomato Beef Pasta

Fresh Spinach and Sun-Dried Tomato Lasagna

ADVERTISE WITH US

Nutrition

Calories
733 kcal
37%

Carbohydrates
51.4 g
17%

Cholesterol
187 mg
62%

Fat
47.1 g
72%

Fiber
3.5 g
14%

Protein
28.7 g
57%

Sodium
539 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asiago Sun-Dried Tomato Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 733
Calories from Fat: 424

% Daily Value *
Total Fat 47.1g 72 %
Saturated Fat 26.6g 133 %
Cholesterol 187mg 62 %
Sodium 539mg 22 %
** Potassium 614mg 17 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 3.5g 14 %
Protein 28.7g 57 %
Sugars 5.7g
Vitamin A 36 %
Vitamin C 14 %
Calcium 14 %
Iron 32 %
** Thiamin 13 %
** Niacin 100 %
** Vitamin B6 21 %
** Magnesium 24 %
** Folate 75 %

* 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.