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Creamy Pesto Radiatori Pasta with Arugula and Sun-Dried Tomatoes delights your taste buds!

Creamy Pesto Radiatori Pasta with Arugula and Sun-Dried Tomatoes delights your taste buds!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces radiatori pasta
  • 1 cup heavy cream
  • 1/2 cup pesto sauce
  • 1 cup arugula packed
  • 1/2 cup sun-dried tomatoes chopped
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Bring a large pot of salted water to a boil. Add the radiatori pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the sun-dried tomatoes and sauté for about 2 minutes until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto sauce and mix until well combined.
  4. Add the cooked pasta to the skillet, tossing to coat in the creamy pesto sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  5. Stir in the arugula and grated Parmesan cheese. Cook for an additional 2-3 minutes until the arugula wilts. Season with salt, pepper, and red pepper flakes if using.
  6. Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 15gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 400mgFiber: 2gSugar: 2g

Notes

  • For a protein boost, add grilled chicken or shrimp to the pasta before serving.
  • Substitute spinach or kale for arugula for a different flavor profile and added nutrients.

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