Tomato Pesto Fettuccine
Servings 4
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
- Cook fettuccine per package instructions. Drain.
- Add pesto, tomatoes and dried basil. Stir to incorporate.
- 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.)
- Allow to heat over low heat approximately 8 minutes, or until heated through.
- Stir in Parmesan cheese prior to serving.
Notes
For a heartier meal, add 2-3 cooked, diced chicken breasts to the fettuccine prior to serving.
