Description
A vibrant and flavorful Yellow Tomato Pasta with Pesto, featuring tender pasta tossed in a light and aromatic basil pesto sauce combined with sweet, burst yellow cherry tomatoes and a sprinkle of Parmesan cheese. This easy-to-make Italian-inspired vegetarian dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Ingredients
- 12 ounces pasta (such as spaghetti or fettuccine)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups yellow cherry or grape tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh basil leaves for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water for later use.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until it’s fragrant but not browned.
- Cook Tomatoes: Add the halved yellow cherry tomatoes to the skillet along with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes start to soften and burst, releasing their juices.
- Add Pesto and Pasta Water: Stir in the basil pesto and the reserved pasta water, mixing well to create a light, flavorful sauce that coats the tomatoes and garlic.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss everything together to ensure the pasta is evenly coated with the pesto-tomato sauce.
- Finish with Cheese and Garnish: Sprinkle the grated Parmesan cheese over the pasta and stir gently to combine. Garnish with fresh basil leaves if desired and serve warm.
Notes
- Use gluten-free pasta if you need a gluten-free option.
- Add grilled chicken or shrimp for extra protein and a non-vegetarian variation.
- For a dairy-free version, use vegan pesto and omit the Parmesan cheese.
