Tomato Cream Pesto Pasta
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Updated Oct 6, 2010
Five ingredients are all you need to have this tomato cream pesto pasta ready in just 15 minutes! Enjoy your quick Italian dinner.
Tomato Cream Pesto Pasta
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- Prep Time 5 min
- Total 15 min
- Servings 6
- Ingredients 5
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
Instructions
-
Step1Cook 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.
-
Step2Toss vermicelli and pesto until well coated. Spoon tomato sauce over vermicelli mixture.
Nutrition
400
Calories
18g
Total Fat
12g
Protein
52g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 160
- Total Fat
- 18g
- Saturated Fat
- 4g
- Cholesterol
- 5mg
- Sodium
- 380mg
- Total Carbohydrate
- 52g
- Dietary Fiber
- 4g
- Protein
- 12g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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