2 Fast Pastas: Almond-Pesto Pasta or Marinara Pasta

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Choose from one of these two delicious pasta sauces to satisfy your comfort food craving!

Prep Time5

Cook Time5

Total Time10

Course: Dinner

Cuisine: Italian

Keyword: Quick and Easy

Servings: people

Calories: 399kcal

8 ounces whole wheat pasta spaghetti, linguine, or farfalle, cooked according to package directions

Toast the nuts in a skillet over medium-heat for about 3 to 5 minutes, until fragrant. Allow to cool to room temperature.
Add parsley, Parmesan cheese, garlic, and oil to a food processor or blender and puree until smooth. Add the nuts and pulse until coarsely chopped into the puree. Do not over blend/ over process the almonds. There should be very small coarse pieces in the pesto. Add salt and pepper to taste, stir.

Crush tomatoes, coarsely, by squeezing and breaking them up with your hands. Set aside with the juices.
Heat olive oil in a saute pan or skillet and add the onions, cooking for 5 minutes over medium heat, until softened and translucent. Do not allow the onions to brown, use lower heat if necessary. Add the garlic, cooking for 30 seconds more, until fragrant.
Add the tomatoes and juices immediately, and continue to cook over medium heat until much of the juice evaporates. Remove from heat and stir in basil. Add salt and pepper to taste.

Toss the sauce of choice into the pasta and top with freshly ground black pepper to serve. Recommend adding 1 cup diced Roma tomatoes with the Almond-Pesto Pasta.

Marinara Nutrition (with pasta):

SmartPoints (Freestyle): 12