Rotini pasta is tossed with garlic-tomato sauce, pesto sauce, arugula, and topped with crispy prosciutto for a quick weeknight meal.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil.

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  • Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper.

  • Place on a sheet tray and roast in the oven for about 10 minutes.

  • Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color.

  • Add the roasted tomatoes, set aside.

  • In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside.

  • Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce.

  • Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.

Nutrition Facts

937 calories; protein 18.9g; carbohydrates 126.7g; fat 39.4g; cholesterol 23.8mg; sodium 535.3mg. Full Nutrition
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