20-Minute Cheesy Pesto Pasta

4.42 from 17 votes

20-Minute Cheesy Pesto Pasta

Need dinner on the table in 20 minutes? This Cheesy Pesto Pasta is quick and easy to make, and you can throw in any extra veggies lying in your produce drawer!

Prep Time5

Cook Time15

Total Time20

Course: 50 of our Best Easy Pasta Recipes

Cuisine: Italian

Keyword: easy, main dish, mozzarella, pasta, pesto, quick

Servings:

Author: Sweet Basil

Ingredients

1 Pound Angel Hair Pasta
2 Tablespoons Extra Virgin Olive Oil
5 Cloves Garlic minced
2 Cups Grape Tomatoes 1 cup halved, 1 cup whole
1/2 teaspoon Salt
1 1/4 Cup [Pesto] (homemade or store-bought)
1 Cup Spinach
1 Cup Shredded Mozzarella (we use low moisture, part skim)
1/2 teaspoon Red Pepper Flakes
Pine Nuts toasted

US Customary - Metric

Instructions

Prepare the pesto according to the recipe linked above.
Prepare the pasta according to package instructions, reserving 1/2 cup pasta water.
1 Pound Angel Hair Pasta
In a large skillet over medium heat, add the oil and garlic and stir continually until fragrant, about 20 seconds.
2 Tablespoons Extra Virgin Olive Oil, 5 Cloves Garlic
Turn the heat to a medium-high and add tomatoes and salt to the pan. Cook two minutes.
2 Cups Grape Tomatoes, 1/2 teaspoon Salt
Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
Drain the pasta, and add quickly to the skillet along with the spinach.
1 Cup Spinach
Turn off the heat, and give everything a quick toss with the pesto and the cheese.
1 1/4 Cup [Pesto], 1 Cup Shredded Mozzarella
Serve the pasta and top with red pepper flakes and toasted pine nuts if desired.
1/2 teaspoon Red Pepper Flakes, Pine Nuts

Notes

Gluten free pasta or zucchini noodles can be used in place of pasta.
Pasta will keep for 2-3 days in the refrigerator.

Nutrition