Garlic Penne Pasta

Garlic Penne Pasta

75
Taliesen 4

"This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want."
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Ingredients

20 m servings 276 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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. 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.

Reviews

75
  1. 94 Ratings

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Most helpful positive review

I'm not so sure how good this recipe would be if you followed the instructions to a tee, however I used the directions as a diving board and added my own two-cents. I used half of the penne sugg...

Most helpful critical review

Was lacking as is; I felt it needed more oomph. I will make again, but I will add butter, basil and more garlic and Parmesan.

I'm not so sure how good this recipe would be if you followed the instructions to a tee, however I used the directions as a diving board and added my own two-cents. I used half of the penne sugg...

This could be a 5 star dish with anyones own ideals, First I would not and did not use the whole pkg of pasta, I used more garlic than called for, I also used fresh greenbeans instead of sun dri...

Not bad! The whole box of penne pasta ended up being a bit too much. Also, had to use several sun dried tomatos - two just kind of get lost in that much pasta! I also ended up putting in a bit o...

Great side dish. I served mine with grilled herb chicken and steamed broccoli. I used whole wheat pasta and fresh italian parsley. I also sauteed the pasta in the pan with the oil and herbs for ...

A very familiar, "everyday" dish for me - couldn't live without it! But I've never tried it with sun-dried tomatoes. Not sure I'm a fan of that addition.

Was lacking as is; I felt it needed more oomph. I will make again, but I will add butter, basil and more garlic and Parmesan.

This was good but a little bland and dry. I used fresh grape tomatoes which I think is better than the sun dried. If I were to make this again I would definately tweak it, use salt of more seaso...

I really like this one, the garlic gets nice and hot if you have leftovers the next day. Its now one of my most favorite. One thing I like to do is make the pasta get darkened in the pan. ...

I agree, this is a great baseline for a fresh summer pasta! I used 1/3 box of the wheat penne instead of the entire thing. I also did not want to change up the vegies as I wanted a clean fresh ...