Tomato Cream Pesto Pasta

Five ingredients are all you need to have this tomato cream pesto pasta ready in just 15 minutes! Enjoy your quick Italian dinner.

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 6

12
ounces uncooked vermicelli
1
can (14 1/2 ounces) diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/2
cup evaporated milk
3/4
cup basil pesto

  • 1 Cook and drain vermicelli as directed on package. Mix tomatoes and basil in 2-quart saucepan. Cook over medium-high heat 6 to 8 minutes, stirring occasionally, until most of the liquid has evaporated; reduce heat to low. Stir in milk. Cook 1 minute, stirring occasionally.
  • 2 Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli mixture.

Expert Tips

Looking for an easy way to dress up this dish? Stir chopped artichoke hearts, sliced ripe olives or roasted red bell peppers into the tomato sauce mixture.

The old way of testing pasta is to throw it against the wall - if it sticks, it's done! However, we don't recommend this approach. One simple bite will tell you if it's al dente.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
),
Cholesterol
5mg
5%;
Sodium
380mg
380%;
Total Carbohydrate
52g
52%
(Dietary Fiber
4g
4%
),
Protein
12g
12%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.