Pestocavatappicopycat 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 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!
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
PESTO CAVATAPPI RECIPE
Provided by á-36100
Number Of Ingredients 9
Steps:
- 1. In a Dutch oven pot, heat oil, then add tomatoes and mushrooms, cooking until mushrooms are soft and tomatoes have released most of their juices, about 10mins. 2. Remove from heat, and add wine, cream, and pesto. 3. Place back on low heat, and simmer about 3 minutes, or until cream is slightly thickened. 4. Add cooked pasta to pot and stir to coat. 5. Season to taste with salt and pepper. 6. Serve topped with Parmesan, and enjoy!
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
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From culinaryhill.com
Ratings 84Total 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.
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- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add in the tomatoes and mushrooms, and cook until the tomatoes have released most of their juices and the mushrooms are soft and tender, about 10 minutes.
- Bring to a low simmer (you don’t want to boil, it might scorch the cream), and simmer until the sauce is slightly thickened—about 3 minutes.
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- In a skillet heat olive oil over medium high heat. Add tomatoes and mushrooms, cook for 5 minutes until the mushrooms are starting to brown.
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