Pesto Pasta Toss Recipes

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PESTO PASTA RECIPE WITH TOMATOES AND MOZZARELLA



Pesto Pasta Recipe with Tomatoes and Mozzarella image

Here's how to make the best pesto pasta, perfectly coated in sauce for maximum flavor! Add in juicy roasted tomatoes and fresh mozzarella for the perfect dinner.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 8

2 lb small tomatoes (halved)
Kosher salt and black pepper
2 garlic cloves (minced)
Extra virgin olive oil
1 lb thin spaghetti
1 cup basil pesto (I used this homemade pesto recipe)
6 oz fresh baby mozzarella
Fresh basil (for garnish)

Steps:

  • Heat the oven to 450 degrees F and arrange a rack in the middle.
  • In a larger bowl, toss the tomatoes with kosher salt, black pepper, garlic and extra virgin olive oil. Transfer to a sheet-pan and bake in heated oven 25 to 35 minutes or just until the tomatoes collapse and develop some char (if you don't want them too soft, take the tomatoes out earlier). When ready, remove from the oven. (See notes)
  • While the tomatoes are roasting, cook the spaghetti in boiling water according to the package to al dente (about 10 minutes). Reserve ½ cup of the pasta cooking water. Drain the pasta.
  • Transfer the cooked spaghetti to a large bowl (same bowl used earlier for the tomatoes). Add the pesto and toss to coat. If you need to, add a little bit of the pasta cooking water to help mix it evenly. Taste, and if needed, add a bit of kosher salt and black pepper to season.
  • Add the roasted tomatoes and mozzarella to the bowl of pasta. Toss to combine. Serve warm. Garnish with fresh basil, if you like.

Nutrition Facts : Calories 516.4 kcal, Carbohydrate 66 g, Protein 16.6 g, Fat 20.8 g, SaturatedFat 4.2 g, Cholesterol 10.1 mg, Sodium 412.2 mg, Fiber 4.9 g, Sugar 7.3 g, ServingSize 1 serving

SIMPLE PESTO PASTA



Simple Pesto Pasta image

Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.

Provided by MOMof5

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 4

Number Of Ingredients 4

½ (16 ounce) box dry fettuccine pasta
¼ cup butter, or to taste
3 tablespoons minced garlic
¼ cup pesto

Steps:

  • Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
  • Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g

PESTO PASTA RECIPE BY TASTY



Pesto Pasta Recipe by Tasty image

Here's what you need: bow tie pasta, pesto, fresh mozzarella cheese, cherry tomato

Provided by Hannah Williams

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 4

½ lb bow tie pasta, cooked
2 tablespoons pesto
½ cup fresh mozzarella cheese, chopped
½ cup cherry tomato, halved

Steps:

  • Mix all ingredients in a bowl.
  • Serve with a hard-boiled egg and sliced bell pepper.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 88 grams, Fat 16 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams

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