Quick creamy pasta pesto
6 - 7
PersonalPoints™ per serving
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.
3 Tbsp, sun-dried tomato variety preferred
4 cup(s), chopped, fresh or frozen
Fat free evaporated milk
Part-skim mozzarella cheese
1 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 cup per serving.