Rigatoni with Pesto Tomato Sauce
A delicious tomato pasta with a pesto twist - ideal for busy weeknights.
25 min
4 servings
400 calories
Ingredients
1⁄2 lb (225 g) rigatoni or any bite-sized pasta
1 can (28 oz/796 ml) low-sodium crushed tomatoes
1 can (28 oz/796 ml) low-sodium diced tomatoes
1⁄4 cup Pesto Sauce, prepared
2 tbsp Pesto Sauce Mix
2 tbsp water
2 tbsp pine nuts or pistachio nuts, optional
1 tbsp grated Parmesan cheese
1⁄4 cup olive oil
Sea Salt, to taste
Black Pepper, to taste
1⁄4 cup freshly grated Parmesan cheese
Instructions
Cook pasta according to package directions in Multipurpose Pot.
Meanwhile, combine tomatoes and Pesto in a Multipurpose Pot. Simmer for 20 minutes.
Toss sauce and pasta in a large serving bowl. Season with Salt and Pepper. Top with Parmesan.
Nutritional Information
Per serving: Calories 400, Fat 7 g (Saturated 3 g, Trans 0 g), Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 66 g (Fiber 7 g, Sugars 16 g), Protein 15 g.
Tips
Add pitted olives, capers, canned artichokes, or roasted peppers to this simple pasta.