Spaghetti with Cherry Tomatoes and Basil Pesto
Lunch - Brunch - Dinner
How do you make an easy pasta dish dance in your mouth with powerful flavors? This Spaghetti with Cherry Tomatoes and Basil Pesto is guaranteed to be a go-to recipe for years to come. With sweet cherry tomatoes, savory balsamic vinegar, creamy cottage cheese and basil pesto, this dish not only sets the bar for weeknight pasta, it’s also only 340 calories per serving. That makes it a winning dinner any night of the week.
1 cup of cherry tomatoes
2 tablespoons Maine-ly Drizzle's Black Cherry balsamic vinegar
1 tablespoon Maine-ly Drizzle Garlic Olive Oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pound Maine-ly Drizzle's pasta (choice)
1 cup cottage cheese
4 tablespoons Maine-ly Drizzle's basil pesto
Preheat oven to 220 degrees Celsius
Mix cherry tomatoes with Black Cherry Balsamic Vinegar, olive oil, sugar, salt, and pepper.
Bake for 15-20 minutes, or until the tomato skin starts to peel and open.Meanwhile, cook the pasta in boiling water with a lot of salt, until firm to the bite, or al dente. Drain and mix with tomato sauce.
Top with crumbled cottage cheese and basil pesto.
Serve immediately, with more crumbled cottage cheese and extra spoonful's of basil pesto.