Pesto Cavatappi Recipes
COPYCAT PESTO CAVATAPPI
Pesto Cavatappi is a delicious, easy recipe perfect for busy weeknights! Start with chewy pasta and toss it with a homemade pesto cream sauce, tomatoes, and mushrooms. It's even better than the Noodles & Company version!
Provided by Meggan Hill
Time 15m
Number Of Ingredients 7
Steps:
- Bring 4 quarts of water to a boil in a large pot. Add pasta and cook until tender, about 12 minutes. Drain well.
- Heat 1 Tbsp oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until some liquid has been released and the tomatoes are heated through, about 5 minutes.
- Stir in the wine and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
PESTO CAVATAPPI COPYCAT
Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.
Provided by emcglone1979
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on packaging.
- While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
- When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
- Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
- Plate and top with shredded parmesan cheese!
CREAMY PESTO CAVATAPPI
An easy creamy pesto sauce cuts the prep for this cavatappi pasta dish to a mere 15 minutes. Top with Parmesan and enjoy at your newfound leisure.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Cook mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 7 to 8 min. or until tender.
- Add cream cheese spread and pesto; cook and stir 2 min.
- Stir in pasta and tomatoes; top with Parmesan.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
CAVATAPPI WITH ROASTED BROCCOLI AND PESTO
A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.
Provided by chri103
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
- Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
- Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g
CHICKEN PESTO CAVATAPPI
Bring home the tastes of Tuscany with our Chicken Pesto Cavatappi recipe that's sure to impress everyone at the table.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package; omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 5 to 7 min. or until done. Add asparagus and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
- Mix cream cheese spread, pesto sauce and milk until blended; add to skillet. Cook and stir 2 to 3 min. or until heated through.
- Drain pasta; add to chicken mixture. Top with mozzarella.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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PESTO CAVATAPPI (NOODLES & COMPANY COPYCAT)
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Ratings 91Total Time 15 minsCategory Main CourseCalories 423 per serving
- In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
- Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
PESTO CAVATAPPI RECIPE (NOODLES & COMPANY COPYCAT)
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From nourish-and-fete.com
5/5 (9)Calories 413 per servingCategory Dinner, Main
From nourish-and-fete.com
5/5 (9)Calories 413 per servingCategory Dinner, Main
- Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
- While the pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced tomatoes and mushrooms. Cook for 2-3 minutes, until the tomatoes are softened and the mushrooms begin to release liquid. Add garlic and cook for 1 minute more, just until fragrant.
- Pour in the broth and wine and simmer for another 2-3 minutes, until slightly reduced. Stir in the cream and simmer for 1 minute more. Reduce heat to low and stir in the pesto and Parmesan. Taste and add more salt and pepper, to taste.
- Stir in the pasta and toss to mix well. Serve with additional cheese, fresh basil, or other herbs as desired.
EASY PESTO CAVATAPPI – A COUPLE COOKS
2020-07-05 Drain and place the pasta in a bowl. Meanwhile, make the pesto cream sauce: Place the pesto, heavy cream, and ¼ teaspoon kosher salt in a …
From acouplecooks.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Main DishTotal Time 20 mins
From acouplecooks.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Main DishTotal Time 20 mins
- Start a pot of well-salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain and place the pasta in a bowl.
- Meanwhile, make the pesto cream sauce: Place the pesto, heavy cream, and 1/4 teaspoon kosher salt in a saucepan. Simmer over medium heat until it just starts to thicken, about 3 to 4 minutes. Remove from the heat.
- When the pasta is done, add it with the sauce. Taste and add a few pinches more salt until the flavor pops. (Refrigerate any leftovers; they can become gummy when reheated, so eat at room temperature.)
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PESTO CAVATAPPI (NOODLES & COMPANY COPYCAT) - MEMORIES OF …
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PESTO CAVATAPPI (NOODLES & COMPANY COPYCAT RECIPE) - DINNERS, …
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CREAMY PESTO CAVATAPPI | VEGETARIAN BOWL DELIVERY - MOSAIC
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BEST EVER CREAMY CAVATAPPI PASTA RECIPE (MOUTH WATERING!)
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