Description
A quick and delicious pesto pasta dish with the sweetness of roasted tomatoes, perfect for a satisfying meal.
Ingredients
Scale
- 12 oz Pasta (Spaghetti or Penne)
- 2 cups Cherry Tomatoes, halved
- 1/4 cup Fresh Basil Pesto
- 2 tbsp Olive Oil
- Salt and Pepper to taste
- Parmesan Cheese (optional)
- Grilled Chicken (optional)
- Spinach or Kale (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve your cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss.
- Roast in the oven for 20-25 minutes until blistered.
- Boil water in a large pot with salt.
- Cook the pasta according to package instructions until al dente.
- Reserve about 1 cup of pasta water before draining.
- Drain the pasta and shake off excess water.
- Combine the warm pasta with pesto in a mixing bowl.
- Add the roasted tomatoes and any juices.
- Adjust with reserved pasta water to achieve desired texture.
- Finish with Parmesan cheese if desired.
Notes
Best served warm with fresh basil or additional cheese. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg