Tomato Cream Pesto Pasta

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

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