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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup fresh basil leaves (tightly packed)
- 1/4 cup pinenuts (, toasted)
- 2 Tbsp. extra-virgin olive oil (, divided)
- 2 cloves garlic (, chopped)
- 1 pt. grape tomatoes
- 1 jar Bertolli® Alfredo Sauce
- 8 oz. linguine (cooked and drained, reserve some pasta cooking water to thin sauce, if desired)
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Directions
- Process basil, pine nuts, 1 tablespoon olive oil and garlic in food processor or blender until combined; set aside.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook tomatoes, stirring frequently, until tomatoes are tender and starting to burst, about 3 minutes. Stir in Sauce and cook until heated through, about 1 minute. Stir in basil mixture and enough reserve pasta water to thin sauce if needed. Add linguine; toss to coat.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium380mg11% |
| Protein10g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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