Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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