Description
A quick and delicious recipe for pesto pasta topped with roasted tomatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 8 oz pasta of choice
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper.
- Roast the tomatoes in the oven for about 20 minutes, or until they are soft and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente.
- Drain the pasta and return it to the pot.
- Add the pesto sauce to the pasta and mix well.
- Once the tomatoes are done roasting, add them to the pasta and toss to combine.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- Feel free to use store-bought or homemade pesto.
- For a vegan option, omit the Parmesan cheese.
- Any type of pasta can be used, including gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pesto Pasta, Roasted Tomatoes, Quick Dinner, Italian Recipe