This recipe couldn’t have been any easier. It’s from Wegmans Menu magazine (comes out maybe 4 times a year), and of course, features all sorts of food found at Wegmans. Feel free to substitute your own favorite brands! With this recipe, you are basically mixing two spaghetti sauces (with yummy results). This one is great for those nights when you have to get dinner on the table quickly.
Pesto Capellini with Red Sauce
(Wegmans Menu magazine)
active time: 10 min.
1/2 of 16 ounce box Italian Classics Capellini
1 jar (6.7 ounce) Italian Classics Basil Pesto Sauce
1/2 cup reserved pasta water
2 cups Italian Classics Pomodoro Sauce, warmed
1. Bring stockpot of salted water to boil on high. Add pasta. Cook 2 minutes. Drain pasta, reserving about 1/2 cup pasta cooking water.
2. Add pesto to skillet on medium-low. Warm, stirring, 2 minutes. Add pasta and reserved pasta water. Toss to combine.
3. Pool 1/2 cup sauce in each serving bowl. Center a “nest” of pasta over sauce.
calories per serving: 570