Quick pasta pesto

13
10
10
Smartpoints value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
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, to enjoy a dish like this without the guilt. We call for store-bought pesto sauce 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

mixed vegetables

3 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

Instructions

  1. Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
  2. 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.

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