Quick creamy pasta pesto
6
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
6
Difficulty
Easy
Pasta with cheese and cream sauces can rack up a lot of empty calories, but you can make simple substitutions, like swapping cream for evaporated skim milk and using part-skim mozzarella cheese. We call for store-bought pesto and frozen mixed veggies for even more convenience, which also eliminates the need for you to whip out the blender or food processor to make your own pesto. The whole dish from start to finish can be made in just 15 minutes and requires just one pot. It's a great way to use up any leftover cooked pasta you may have on hand.
Ingredients
Pesto sauce
3 Tbsp, sun-dried tomato variety preferred
Canned mixed vegetables (corn, lima beans, green beans, peas, carrots)
4 cup(s), chopped, fresh or frozen
Fat free evaporated milk
1 cup(s)
Cooked pasta
4 cup(s)
Part skim mozzarella cheese
1 oz, shredded
