Tomato Pesto Pasta (Gluten-Free)

4 Servings
15 min

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
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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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)
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.
  • Try tofu or chicken in place of the shrimp!
Allison O'Dell
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