Pesto and Tomato Cavatappi
Rosemary-Garlic Bread
Ingredients
- 1 (16-oz) pkg cavatappi pasta
- 2 (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp olive oil
- 4 Roma tomatoes, diced
- ½ cup dry white wine
- 1 cup heavy cream
- 1 (8-oz) jar pesto
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, cook mushrooms in hot oil in a large nonstick skillet over medium-high heat until browned and tender. Add tomatoes, and cook, stirring occasionally, 2 minutes.
- Add wine and cream; bring to a boil, reduce heat, and simmer until sauce is thickened. Stir in pesto; cook 3 minutes. Toss with pasta, and sprinkle with cheese.
Side Dish Ingredients
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, halved lengthwise
- 1 tsp garlic salt
- 2 tsp dried crushed rosemary
Side Dish Instructions
- Preheat oven to 400°F. Spread butter over cut sides of bread. Sprinkle garlic salt and rosemary over butter. Place, cut sides up, on a baking sheet.
- Bake 10 minutes or until browned and crisp.
Budget Friendly Meal Plan
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