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Tomato Cream Pesto Pasta

  • Prep 5 min
  • Total 15 min
  • Servings 6

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

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

Steps

Hide Images
  • 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 Facts

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.

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