Description
A delightful and colorful pasta dish featuring yellow cherry tomatoes, basil pesto, and Parmesan cheese. This Yellow Tomato Pasta with Pesto is a quick and flavorful vegetarian meal perfect for summer dinners.
Ingredients
Scale
Pasta:
- 12 oz pasta (such as spaghetti or fettuccine)
Sauce:
- 2 tablespoons olive oil
- 1 pint yellow cherry or grape tomatoes (halved)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta water
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Cook pasta in a large pot of salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Prepare the sauce: Heat olive oil in a large skillet. Add garlic and red pepper flakes, cook briefly. Add yellow tomatoes, sauté until soft. Season with salt and pepper.
- Combine: Add cooked pasta, reserved water, and pesto to the skillet. Toss until well coated and heated through. Remove from heat.
- Serve: Sprinkle with Parmesan cheese, garnish with basil, and serve.
Notes
- For a variation, try arugula or sun-dried tomato pesto.
- Enhance with sautéed shrimp or grilled chicken for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
