Description
A quick and flavorful one-pot pasta dish featuring creamy pesto, fresh vegetables, and Parmesan cheese, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- In a large pot, combine the pasta, pesto sauce, heavy cream, and vegetable broth. Stir well to ensure the pasta is fully coated.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to a simmer. Continue to cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10-12 minutes.
- Stir in the halved cherry tomatoes and spinach, cooking until the spinach is wilted. Remove the pot from heat and fold in the grated Parmesan cheese. Season with salt and pepper to taste, and serve hot, garnished with fresh basil leaves.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Add vegetables like broccoli or bell peppers for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg