Quick Pasta Pesto
- Total Time
Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk.
pesto sauce3 Tbsp, sun-dried tomato variety preferred
mixed vegetables3 cup(s), chopped, fresh or frozen
fat free evaporated milk1 cup(s)
cooked pasta4 cup(s)
part-skim mozzarella cheese1 oz, shredded
- Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
- Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.