Blistered Tomato Pesto Pasta

Pasta tossed with bright prepared pesto, blistered cherry tomatoes, fresh garlic, and finished with a sprinkle of Parmesan cheese and a fresh green salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.41/serving

Dietary

• Egg-Free
• Vegetarian
• Nut-Free
• Pescatarian

Tags

• quick
• healthy
• savory
• tangy
• classic
• comfort food

Ingredients

• 1 pound short pasta
• 2 tablespoon olive oil
• 2 clove garlic (minced)
• 1 pint cherry tomatoes
• 0.5 cup prepared pesto
• 0.5 cup Parmesan cheese (grated)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 garlic bread (store-bought)
• 1 package mixed greens
• 0.25 cup balsamic vinaigrette

Instructions

1. Cook pasta according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until tomatoes begin to soften and blister.
3. Add the cooked pasta and prepared pesto to the skillet. Toss well to coat. If needed, add a tablespoon or two of the reserved pasta water to reach desired consistency. Stir in 1/2 cup grated Parmesan cheese.
4. Season with salt and black pepper to taste. Meanwhile, bake store-bought garlic bread according to package directions.
5. Serve the pasta with warm garlic bread and a simple green salad dressed with balsamic vinaigrette.

Notes

Adjust the amount of pesto to your family's taste. A spoonful of cream cheese or mascarpone can be added for a creamier sauce.

Nutrition (per serving)

• Calories: 520
• Protein: 19.8 g
• Carbohydrates: 65.2 g
• Fat: 20.3 g
• Fiber: 5.1 g
• Sodium: 780 mg
• Saturated Fat: 5.8 g
• Sugar: 7.3 g
• Cholesterol: 15 mg