Pesto Pasta
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
407 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Pasta
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This pesto pasta with tomatoes is the perfect summer meal! Fast and easy with vibrant flavor, enjoy it as a vegetarian dinner or add chicken or shrimp.
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Ingredients
- 8 ounces whole wheat spaghetti pasta or fettuccini or another long pasta, which works well for pesto
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes halved
- ½ to ⅔ cup basil pesto or prepared pesto of choice
- 1 to 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon red pepper flakes optional
- 2 cups Arugula or spinach
- 2 tablespoons toasted pine nuts* optional for serving
- freshly grated Parmesan cheese for serving
Instructions
- Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
- As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
- Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
- Add the arugula, stirring until it wilts.
- Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
Notes
- *TO TOAST THE PINE NUTS: Place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes. Immediately remove from the skillet.
- TO STORE: Refrigerate pesto pasta in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
407kcal
(20%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
2mg
(1%)
Potassium
452mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1461IU
(29%)
Vitamin C
30mg
(33%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 407kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Potassium | 452mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1461IU | 29% |
| Vitamin C | 30mg | 33% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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