Description
Make a satisfying, creamy pesto pasta dish quickly using a simple one-pot method suitable for a weeknight meal.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Place the pasta, vegetable broth, and olive oil into a large pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium and cook, stirring occasionally, until the pasta is almost tender and most of the liquid is absorbed, about 10 to 12 minutes.
- Stir in the heavy cream, minced garlic, and pesto. Heat through for 2 minutes, stirring constantly.
- Remove the pot from the heat. Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and pepper before serving.
Notes
- If you prefer a richer flavor, use homemade basil pesto.
- For added protein, stir in 1 cup of cooked, shredded chicken during the last step.
- If the sauce is too thick, add a splash of reserved pasta water or milk to thin it slightly.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 550
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 3
- Protein: 20
- Cholesterol: 70