Description
A quick and vibrant pasta dish featuring basil pesto, garlic, and a splash of broth, finished with Parmesan for a creamy, herbaceous bite. Perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
- 12 oz pasta (trofie, penne, or rotini)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup basil pesto (homemade or store-bought)
- 1/2 cup vegetable broth (or reserved pasta water)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Optional: cherry tomatoes, mozzarella balls, pine nuts, extra Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in vegetable broth and stir in the pesto. Let the sauce heat through and combine well.
- Add cooked pasta to the skillet and toss until evenly coated. Add reserved pasta water as needed for consistency.
- Stir in grated Parmesan and red pepper flakes. Season with salt and pepper to taste.
- Optionally, fold in cherry tomatoes, mozzarella balls, or pine nuts for extra flavor and texture.
- Plate the pasta, garnish as desired, and serve warm.
Notes
- Use high-quality pesto for the best flavor.
- Adjust red pepper flakes to control the spice level.
- Pasta water helps create a smooth, clingy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg
Keywords: pesto pasta, vegetarian dinner, quick pasta recipe, basil pasta, easy weeknight meal