Ingredients
8 oz (225g) pasta of choice (linguine, spaghetti, or penne)
1 pint (about 240g) cherry tomatoes, halved
3 tbsp basil pesto (store-bought or homemade)
2 cloves garlic, minced
2 tbsp olive oil
Salt, for pasta water
Grated Parmesan or nutritional yeast for serving
Instructions
Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions.
Heat olive oil in a skillet over medium heat. Sauté garlic for 1 min until fragrant.
Add cherry tomatoes and blister them, 3-4 minutes until skins rupture and soften.
Toss pasta with pesto, garlic-tomato mixture, and a drizzle of olive oil until well coated.
Season with salt and serve immediately, topped with Parmesan/nutritional yeast.
Notes
Use whole-wheat or gluten-free pasta for variations. Add red pepper flakes for heat. Blister tomatoes gently to avoid overcooking. Store leftovers in an airtight container for 2 days; reheat with a splash of water.
- Prep Time: 5
- Cook Time: 10
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 3/4 cup)
- Calories: 420
- Sugar: 2g
- Sodium: 2400mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg