Five ingredients are all you need to have this tomato cream pesto pasta ready in just 15 minutes! Enjoy your quick Italian dinner.
ounces uncooked vermicelli
can (14 1/2 ounces) diced tomatoes, undrained
teaspoon dried basil leaves
cup evaporated milk
cup basil pesto
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,
Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli
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
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.