Description
A vibrant and flavorful pasta dish featuring al dente noodles tossed in basil pesto and topped with sweet, oven-roasted cherry tomatoes. A quick and satisfying vegetarian meal.
Ingredients
Units
Scale
- 12 oz pasta (penne, fusilli, or your choice)
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes, until soft and slightly blistered.
- Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1/4 cup of pasta water.
- In a large bowl, toss the cooked pasta with pesto and a splash of reserved pasta water until evenly coated.
- Add the roasted tomatoes and gently toss to combine.
- Serve with grated Parmesan and fresh basil on top.
Notes
- Use whole wheat or gluten-free pasta for dietary preferences.
- Try sun-dried tomato pesto for a twist on flavor.
- Add grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg