Pasta with prepared pesto sauce, tomatoes and cheese in a frying pan
Hello foodkrot!
If you suddenly don’t know how to cook pasta deliciously, here’s a simple recipe. With prepared pesto sauce and garlic tomatoes. Required products for pasta:
— Penne rigato from Barilla (feathers) 250-300g. - tomatoes (small) 3-4 pcs. 100-150 grams - garlic 2 cloves - pesto sauce 4-5 teaspoons - hard cheese 80-100g. - salt to taste.
You can use any pasta for this pasta. Spaghetti, cones, spirals or shells. It is best to choose durum wheat and grooved (ribbed) varieties so that it is easier for the sauce to stick to them.
In order to cook pasta, we need to boil a liter of salted water. (About 1 level tablespoon of salt if you are rinsing the pasta. A little less if you are just draining the water)
1. While the water is boiling, peel a couple of cloves of garlic and rinse the tomatoes under running water.
2. Chop the garlic and cut the tomatoes into cubes. If you use cherry tomatoes, you can cut them into quarters. It would be enough.
You can use dried ground garlic
3. Place pasta in boiling water. Stir so as not to stick together and as soon as the water boils again, reduce the heat, maintaining a boil.
4. Grate a piece of cheese on a coarse or fine grater. Here whoever likes it more.
Instead of parmesan or other hard cheese, there is an idea to cook with mozzarella. Cut into pieces and add to hot pasta. I think it will be very nice
5. Boil the pasta in accordance with the manufacturer’s recommendations (indicated on the package) until al dente. It should stick slightly to your teeth.
6. Place the pasta in a colander or drain the water from the pan, holding the lid.
7. Heat a frying pan with a small amount of vegetable oil over medium heat.
8. Fry the garlic in oil for literally 1 minute. Dried ground garlic cooks faster.
9. The next step is to fry the diced tomatoes. This will take a couple of minutes.
It would be a good idea to pepper them
10. Pour the pasta into the frying pan and heat it while stirring. 4-5 minutes
Recipe for pasta with pesto and cheese. Calorie, chemical composition and nutritional value.
Nutritional information and chemical composition of pesto macaroni and cheese.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 234 kcal | 1684 kcal | 13.9% | 5.9% | 720 g |
| Squirrels | 9.1 g | 76 g | 12% | 5.1% | 835 g |
| Fats | 9.8 g | 56 g | 17.5% | 7.5% | 571 g |
| Carbohydrates | 26.6 g | 219 g | 12.1% | 5.2% | 823 g |
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 2.4% | 1818 |
| Water | 48.9 g | 2273 g | 2.2% | 0.9% | 4648 g |
| Ash | 0.83 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 19.7 mcg | 900 mcg | 2.2% | 0.9% | 4569 g |
| Retinol | 0.019 mg | ~ | |||
| beta carotene | 0.006 mg | 5 mg | 0.1% | 83333 g | |
| Vitamin B1, thiamine | 0.095 mg | 1.5 mg | 6.3% | 2.7% | 1579 g |
| Vitamin B2, riboflavin | 0.061 mg | 1.8 mg | 3.4% | 1.5% | 2951 g |
| Vitamin B4, choline | 20.63 mg | 500 mg | 4.1% | 1.8% | 2424 g |
| Vitamin B5, pantothenic | 0.153 mg | 5 mg | 3.1% | 1.3% | 3268 g |
| Vitamin B6, pyridoxine | 0.082 mg | 2 mg | 4.1% | 1.8% | 2439 g |
| Vitamin B9, folates | 7.967 mcg | 400 mcg | 2% | 0.9% | 5021 g |
| Vitamin B12, cobalamin | 0.114 mcg | 3 mcg | 3.8% | 1.6% | 2632 g |
| Vitamin D, calciferol | 0.048 mcg | 10 mcg | 0.5% | 0.2% | 20833 g |
| Vitamin D3, cholecalciferol | 0.048 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.678 mg | 15 mg | 4.5% | 1.9% | 2212 g |
| Vitamin H, biotin | 0.73 mcg | 50 mcg | 1.5% | 0.6% | 6849 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 1.5955 mg | 20 mg | 8% | 3.4% | 1254 g |
| Niacin | 0.803 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 73.73 mg | 2500 mg | 2.9% | 1.2% | 3391 g |
| Calcium, Ca | 123.65 mg | 1000 mg | 12.4% | 5.3% | 809 g |
| Silicon, Si | 1.46 mg | 30 mg | 4.9% | 2.1% | 2055 g |
| Magnesium, Mg | 21.03 mg | 400 mg | 5.3% | 2.3% | 1902 |
| Sodium, Na | 154.64 mg | 1300 mg | 11.9% | 5.1% | 841 g |
| Sera, S | 26.33 mg | 1000 mg | 2.6% | 1.1% | 3798 g |
| Phosphorus, Ph | 108.4 mg | 800 mg | 13.6% | 5.8% | 738 g |
| Chlorine, Cl | 28.69 mg | 2300 mg | 1.2% | 0.5% | 8017 g |
| Microelements | |||||
| Iron, Fe | 0.991 mg | 18 mg | 5.5% | 2.4% | 1816 |
| Yod, I | 0.55 mcg | 150 mcg | 0.4% | 0.2% | 27273 g |
| Cobalt, Co | 0.584 mcg | 10 mcg | 5.8% | 2.5% | 1712 g |
| Manganese, Mn | 0.2132 mg | 2 mg | 10.7% | 4.6% | 938 g |
| Copper, Cu | 258.83 mcg | 1000 mcg | 25.9% | 11.1% | 386 g |
| Molybdenum, Mo | 4.6 mcg | 70 mcg | 6.6% | 2.8% | 1522 g |
| Selenium, Se | 2.141 mcg | 55 mcg | 3.9% | 1.7% | 2569 g |
| Fluorine, F | 49.75 mcg | 4000 mcg | 1.2% | 0.5% | 8040 g |
| Chromium, Cr | 0.8 mcg | 50 mcg | 1.6% | 0.7% | 6250 g |
| Zinc, Zn | 0.5201 mg | 12 mg | 4.3% | 1.8% | 2307 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 23.984 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.125 g | ~ | |||
| Valin | 0.234 g | ~ | |||
| Histidine* | 0.132 g | ~ | |||
| Isoleucine | 0.18 g | ~ | |||
| Leucine | 0.328 g | ~ | |||
| Lysine | 0.315 g | ~ | |||
| Methionine | 0.091 g | ~ | |||
| Threonine | 0.125 g | ~ | |||
| Tryptophan | 0.046 g | ~ | |||
| Phenylalanine | 0.183 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.1 g | ~ | |||
| Aspartic acid | 0.213 g | ~ | |||
| Glycine | 0.059 g | ~ | |||
| Glutamic acid | 0.781 g | ~ | |||
| Proline | 0.398 g | ~ | |||
| Serin | 0.197 g | ~ | |||
| Tyrosine | 0.19 g | ~ | |||
| Cysteine | 0.022 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 6.47 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.6 g | max 18.7 g | |||
| 4:0 Oil | 0.124 g | ~ | |||
| 6:0 Kapronovaya | 0.046 g | ~ | |||
| 8:0 Caprylic | 0.025 g | ~ | |||
| 10:0 Kaprinovaya | 0.062 g | ~ | |||
| 12:0 Lauric | 0.083 g | ~ | |||
| 14:0 Miristinovaya | 0.277 g | ~ | |||
| 16:0 Palmitinaya | 0.663 g | ~ | |||
| 18:0 Stearic | 0.219 g | ~ | |||
| Monounsaturated fatty acids | 0.715 g | min 16.8 g | 4.3% | 1.8% | |
| 16:1 Palmitoleic | 0.037 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.633 g | ~ | |||
| Polyunsaturated fatty acids | 0.054 g | from 11.2 to 20.6 g | 0.5% | 0.2% | |
| 18:2 Linolevaya | 0.026 g | ~ | |||
| 18:3 Linolenic | 0.028 g | ~ |
The energy value of pasta with pesto and cheese is 234 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Pasta with pesto sauce and shrimp
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Let's simplify the classic pesto recipe and speed up the process by using an indispensable kitchen assistant - a blender - instead of a mortar. Promptly fry the shrimp, boil the pasta, combine everything and serve immediately. The dish becomes especially tasty and attractive in appearance with eye-catching cherry tomatoes.
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Ingredients:
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- pasta (pasta) - 150 g;
- shrimp - 200 g;
- cherry tomatoes - 10-15 pcs.
For the pesto sauce:
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- green basil - a bunch weighing about 50 g;
- parmesan or other hard cheese - 50 g;
- pine nuts - 20 g;
- garlic - 2 cloves;
- olive oil - 50 ml;
- salt, pepper - to taste.
How to make shrimp pasta and pesto
We wash the tomatoes and cut them into four parts; if the tomatoes are large, then, accordingly, cut them smaller.
Let's prepare the pesto: put all the necessary ingredients in a blender glass and grind. We put the water in which we will melt the pasta at the rate of 1 liter of water per 100 grams. pasta, salt. When it boils, add the pasta and cook for the time indicated on the package. The pasta should remain al dente. We clean the shrimp hosts: remove the shell and black intestinal thread.
Heat a small amount of olive oil in a frying pan and add the whole peeled garlic clove. When it starts to fry, add cherry tomatoes cut into quarters. Fry them for a few minutes.
Then add peeled shrimp to the pan with the tomatoes and fry everything together for another five minutes. The shrimp should change color and lose their “transparency”. Salt and pepper to taste.
The pasta should be ready by this time, so we drain it through a colander and put it in a frying pan with our tomato and shrimp dressing. Now all that remains is to add the pesto, mix everything and keep on the fire for another minute.
Pasta with pesto sauce is one of the most common dishes in sunny Italy. And this is not surprising! Thanks to classic green pesto, the dish has a delicate taste and a pleasant, fresh aroma.
The recipe for preparing an Italian dish is completely simple. And it takes no more than 30 minutes. First of all, you need to prepare the pesto sauce.
Ingredients:
- Olive oil – 100 ml
- Fresh basil - 1 bunch
- Garlic – 2 cloves
- Pine nuts – 50 g
- Parmesan cheese – 180 g
- Salt – 0.5 tsp.
- Ground black pepper
How to cook:
Rinse the basil thoroughly under cold running water and dry it. Separate the leaves from the stems. The recipe calls for using only basil leaves. Chop the cheese and garlic with a knife. To add more flavor to the sauce, lightly toast the pine nuts.
Real pesto sauce is prepared by grinding all the necessary ingredients in a mortar. But to speed up and simplify the process, it is convenient to use a kitchen assistant for this purpose - a blender. Place chopped basil leaves in it. Slowly add the oil in small portions, constantly whisking the mixture. Add nuts (toasted), garlic cloves and cheese. Beat the mixture until smooth. Add salt to taste.
Once the sauce is ready, it's time to start preparing the pasta.
Ingredients:
- Paste – 250 g
- Water – 2.5 l
- Olive oil – 10 ml
- Salt – 5 g
How to cook:
Bring water to a boil, add salt and olive oil. Place pasta in boiling water. Mix thoroughly. Cook with the lid open until half cooked. Be careful not to overcook the spaghetti! There should be a slightly hard core left inside. Drain the water and brush the pasta with a little olive oil.
Finally, you need to combine the pasta with the sauce. Place the cooked pasta in a preheated frying pan, then the sauce. Add salt, ground black pepper and stir all ingredients with quick, deft movements for one minute.
Place the finished dish on a flat, wide plate. Sprinkle grated Parmesan cheese on top. Garnish with thin lemon slices, pine nuts and basil.
Italian pasta with pesto sauce can be successfully complemented with chicken. Then the dish becomes more rich and nutritious. Pasta with aromatic sauce and dietary chicken is undoubtedly the best solution for a family lunch or a romantic dinner!
Cooking method
Cook pasta according to package directions. Drain the water into a separate bowl (needed for further cooking).
While the pasta is cooking, prepare the pesto sauce. Place spinach leaves in a bowl and pour boiling water over them, stirring constantly. Drain and squeeze the spinach dry.
Cut the avocado in half and place the pulp in a food processor. Add spinach, lemon juice, crushed garlic, basil and pine nuts. Blend until smooth, slowly adding olive oil. Then add grated Parmesan and stir.
Description of preparation:
Learn how to make pasta with pesto and chicken in one skillet.
All products are stewed together at once. Thanks to this, the taste is richer and the texture is much softer. A large amount of sauce is included. It also contains broccoli and tomatoes, so the dish will be complete and satisfying. Purpose: For lunch / For dinner Main ingredient: Vegetables / Poultry / Chicken / Broccoli / Tomato / Pasta / Chicken breast Dish: Hot dishes / Pasta Geography of cuisine: Italian / European
Pasta with pesto sauce. Pasta with Pesto sauce and Parmesan cheese
Cooking: 15 minutes
Recipe for making pasta with pesto sauce with step-by-step photographs. This is a very simple recipe for making pasta with sauce, but the taste of this dish is unique. Of course, it is best to prepare Pesto sauce yourself, but if you do not have such an opportunity, you can use ready-made sauce. The taste will of course be a little different, but the pasta will still turn out very tasty. In order to prepare such pasta, you will need pasta made from durum wheat flour (preferably made in Italy), olive oil, a little grated Parmesan cheese or Grana Padano cheese, and, in fact, Pesto sauce.
If you want to prepare Pesto sauce at home, then you will need a mortar (if necessary, you can use a blender), fresh basil, namely its leaves, approximately 2 bunches, 110 ml olive oil. Parmesan cheese 100 g. Garlic 1-2 cloves, a pinch of salt, and pine nuts 1-2 tbsp. l.. You can also add a little parsley, celery or mint to this sauce. All these ingredients need to be ground well in a mortar or ground in a blender, after which you need to taste the sauce and add salt if necessary.
Pesto
Liguria (a region in Italy) is considered the birthplace of this sauce.
Literally translated, “pesto” means crushed, pounded. And in fact, this sauce was originally prepared by grinding the ingredients with a wooden pestle in a marble mortar. Therefore, the original pesto sauce should be prepared this way. Although, modern recipes also allow the use of a blender. Classic pesto is made with fresh green basil leaves, picini seeds, garlic, sheep's pecorino cheese and extra virgin olive oil. However, some recipes for this sauce also require additional ingredients: dried (dried) tomatoes, hot peppers. Different recipes for this sauce are popular in different regions of Italy. Sauce made without nuts - Pesto alla siciliana, sauce without cheese with almonds - Pesto alla trapanese.
So you shouldn't be confused by different recipes for this sauce. It can be prepared with hazelnuts, walnuts, arugula, Parmesan cheese, spinach, and even the usual dill or mint. And popular recipes in the Russian interpretation suggest using pine nuts for pesto.
Let's start cooking
When cooking pasta, follow the cooking instructions for al dente (a designation for slightly undercooked pasta).
Finely chop the garlic and onion, champignons.
Next, grate the Parmesan cheese - you will need 4 heaped tablespoons. Finely chop the parsley.
Boil the tagliatelle nests according to the instructions on the package. You need to cook the pasta in a large saucepan with enough water.
While the pasta is cooking, heat the vegetable oil in a frying pan over high heat, lightly fry the chopped onion, garlic and pieces of chicken fillet until the meat turns white on all sides. Add the champignons to the chicken pieces and fry for a few more minutes to allow the mushrooms to soften.
Checking the readiness of the tagliatelle. When the pasta is ready, remove the pan from the heat without draining the water.
Next, add sour cream to the chicken and mushrooms, carefully mix everything with a spoon and continue to simmer gently over low heat for 2 minutes. Add half the grated Parmesan and a few teaspoons of tomato paste.
Mix the contents, add salt and black pepper to the resulting sauce.
Drain the water from the pasta, carefully place the pasta in the pan with the sauce, stir.
When serving, sprinkle the pasta with finely chopped parsley and grated Parmesan (can be replaced with other hard cheese). Pasta with pesto, mushrooms and chicken is ready to eat! Invite your loved ones to share this delicious dish!
Ingredients:
- Pesto sauce – 80 grams
- Chicken breast – 560 grams
- Cherry tomato – 500 grams
- Broccoli – 400 grams
- Butter - 1 tbsp. spoon
- Olive oil - 1 tbsp. spoon
- Garlic – 3 cloves
- Sun-dried tomatoes – 50 grams
- Small pasta - 400 grams
- Chicken broth - 1 Liter
- Salt - 0.5 teaspoons
- Ground black pepper - 0.25 teaspoons
- Heavy cream - 2 tbsp. spoons
- Parmesan – 100 grams
- Red pepper flakes - To taste
- Shallots – 0.5 pieces
Number of servings: 4
