Pesto Cavatappi
Ingredients
The pasta
-
1
pound
cavatappi pasta
-
1
tablespoon
salt
The sauce
-
1
teaspoon
olive oil
-
1
large
tomato
-
4
ounces
mushrooms
-
¼
cup
chicken broth
-
¼
cup
dry white wine
-
¼
cup
heavy whipping cream
-
1
cup
pesto
-
1
cup
shredded Parmesan cheese
Instructions
- Boil water with salt in a large pot and cook the pasta until al dente.
- Drain the pasta and set aside.
- In a skillet, heat olive oil and cook diced tomatoes and mushrooms for about 5 minutes.
- Add chicken broth, white wine, and cream to the skillet, bringing it to a boil and cooking until slightly thickened.
- Stir in the pesto and heat through.
- Combine the pasta with the sauce and toss until evenly coated.
- Serve garnished with Parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
423
Total fat
19g
Total carbohydrates
47g
Total protein
14g
Sodium
1397mg
Cholesterol
20mg
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