Pesto and Tomato Cavatappi
Roasted Broccoli and Cauliflower
Ingredients
- 1 (16-oz) pkg cavatappi pasta
- 2 (8-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 4 Roma tomatoes, diced
- 1 cup heavy cream
- ½ cup white wine
- 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 cream and wine; 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
- 2 (12-oz) bags steam-in-bag broccoli and cauliflower medley
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a lightly greased rimmed baking sheet; spread in a single layer. Lightly season with salt and pepper.
- Bake 20 minutes or until browned and tender.
30 Minute Meals Meal Plan
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