Happy Tuesday!  Fettuccine is the strangest words to spell.  It doesn’t look right… but I checked it in the dictionary (yes, an actual dictionary) as well as online.  So, if it is wrong, I apologize.  Today, I am sharing my quick and easy recipe for tomato pesto fettuccine.  You could easily switch out the type of pasta for whatever you have on hand.  You could also use regular pesto instead of tomato pesto.  My family is blissfully unaware as to what pesto is exactly, so I like using tomato pesto because it is more “natural” colored.  (Ignore everything I just said Don… it’s just tomato sauce.  Really.)  Enjoy!

Tomato Pesto Fettuccine | Mini Van Dreams

Tomato Pesto Fettuccine

Cook Time 18 minutes
Total Time 18 minutes
Servings 4
Chef Julia - www.minivandreams.com

Ingredients

  • 12 ounces fettuccine
  • 1 jar tomato pesto
  • 1 can tomato sauce omit if using regular pesto
  • 1 can diced Italian-seasoned tomatoes drained
  • 1 cup shredded fresh Parmesan cheese
  • 2 Tablespoons dried basil crushed

Instructions

  1. Cook fettuccine per package instructions. Drain.
  2. Add pesto, tomatoes and dried basil. Stir to incorporate.
  3. If sauce seems thick or not enough to coat pasta, add tomato sauce a few spoons at a time until desired consistency is achieved. (If using regular pesto, add a bit of olive oil.)
  4. Allow to heat over low heat approximately 8 minutes, or until heated through.
  5. Stir in Parmesan cheese prior to serving.

Recipe Notes

For a heartier meal, add 2-3 cooked, diced chicken breasts to the fettuccine prior to serving.

Nutrition Facts
Tomato Pesto Fettuccine
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

Julia

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