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I need to sound like a crazy cat lady for a minute, mkay? Bear with me here. If you’re not a cat person (don’t worry, we can still be friends), just pretend I’m talking about a dog instead. Or a hedgehog. Or whatever floats your boat.

Late last week, I had to make a semi-emergency vet appointment for my furry little monster. She had to spend several hours at the vet, getting fluids and having various other not-fun things done to her.

Meanwhile, I went back to work. I wish I could say I was super productive that afternoon, but I really wasn’t.

Nope, I spent the afternoon distressed that my sick baby was at the vet alone, being poked and prodded. Not that I could really have sat there holding her paw or something, but it didn’t really matter. I still didn’t like it.

I brought her home that night and proceeded to coax her to eat by sitting next to her bowl with a can of tuna, mixing it with the special food the vet sent home for her.

Do I sound like a total weirdo yet? I know that there are other people who are like this in the world, primarily because I am related to most of them.

Moral of the story? Emergency vet visits: no fun. Also, I will probably be a total worry-crazy mom someday when my kids have to go to the doctor.

If you’re crazy about your animals too (and not related to me), gimme a holler. Let me know I’m not alone.

And now, I have no smooth transition into talking about this recipe. Awkward. So let’s just jump right into it, ok?

This pasta is quick as can be. As fast as you can cook your pasta, your meal is ready. For reals. It’s also delicious and light, yet filling.

Also, this recipe allowed me to use the basil I have been growing in my windowsill all winter/spring. Let’s not talk about how excited I was about that. After the cat story, it would really put me over the crazy edge.

Pasta with Sun-dried Tomatoes, Basil and Feta Cheese

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  • 9 ounces pasta of your choice the original recipe called for linguine, but I used a whole wheat penne
  • 2/3 cup oil-packed sun-dried tomatoes drained
  • 1/3 cup loosely packed basil leaves
  • 2 tablespoons slivered almonds
  • 2 tablespoons shredded Parmesan cheese
  • 2-3 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup crumbled feta cheese


  • Cook pasta according to package directions. Drain, reserving 1 cup of the cooking liquid.
  • While pasta is cooking, place the tomatoes and the next 6 ingredients (through the pepper) in a food processor. Pulse until finely chopped.
  • Place tomato mixture in a serving bowl. Whisk together with 1/2 cup of the reserved cooking liquid, adding more as necessary until you reach the desired consistency. Add the pasta and feta cheese; toss to combine.


Adapted from
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  1. I am totally like that when Weezer is sick. He actually has seasonal allergies and gets these almost asthma-like attacks on walks this time of year. So when it happens, I have no shame admitting this, I sit on the sidewalk next to him and pet him until the little attack passes. Maybe I am a crazy dog lady.

    I love the addition of the almonds in this pasta. I see this being an easy weeknight pasta dish on rotation in our household from now on!!!

    1. Oh, I’m not sure I would have argued that you were a crazy dog lady ๐Ÿ˜‰ My parents’ beagles get little asthma-like attacks, too – I always feel so sorry for them!

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