Tomato Pesto Pasta (Gluten-Free)

This is a family favorite, even for the cook. It's delicious and takes almost no time or energy to make. Perfect for a busy weeknight! Also, because the sauce isn't too heavy, it's great any time of year ... even in the summer!
I admit, the first time I made this I was desperate. We were getting home late and I hadn't been shopping in a while. My pantry was pretty low on the essentials except for a few things ... what happened became a family favorite. In fact, for a while we called this "Stella's Pasta" because my youngest loves it so much!
We hope you enjoy it too, whether you're on a time crunch or you just are in the mood for pasta with a light sauce.
Super quick and easy diced tomato and basil pesto sauce over gluten-free pasta with a protein of your choice.
Here's all the mixin's ready to go! So easy!
Ready to eat!!
Tomato Pesto Pasta (Gluten-Free)
Recipe details
Ingredients
This is it! So easy ...
- 14.5 oz Petite Diced Tomatoes
- 3.5 oz Basil Pesto
- 12 oz Gluten-Free Pasta Penne Rigate
- 8 oz Cooked Shrimp (optional)
- 1 tbsp Extra-Virgin Olive Oil
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tbsp Red Pepper Flakes
- Pinenuts (optional garnish)
- Grated Parmesan Cheese (optional garnish)
Instructions
Here's the main dish!
- Cook pasta per directions.
- In a 5-quart sauté pan drizzle virgin olive oil over medium-low heat. Add diced shrimp (or another protein substitute) and heat stirring occasionally.
- Add entire can of diced tomatoes (do NOT drain) and basil pesto to shrimp. Stir regularly.
- Add Italian Seasoning, garlic powder, and red pepper flakes to sauté pan. Continue to heat on medium-low heat until simmering.
- When pasta is finished to your preference, drain and add to the sauté pan. Continue to heat for 5 minutes.
- Serve in pasta bowls. Garnish with shaved parmesan cheese and pinenuts.
Tips
- Try tofu or chicken in place of the shrimp!

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