Epicure Recipes

⏾☀︎

Rigatoni with Pesto Tomato Sauce

VegetarianDinnerLow-sodiumSugar ConsciousOne DishLunch

25 min

4 servings

Print

A delicious tomato pasta with a pesto twist - ideal for busy weeknights.

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

Preparation

  • 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, 0 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.