Pesto Cavatappi Copycat
Indulge in the creamy, flavorful goodness of this Pesto Cavatappi Copycat recipe, a spot-on recreation of a restaurant favorite. Tender cavatappi pasta is coated in a luscious sauce made with basil pesto, heavy cream, and freshly grated Parmesan cheese, then brought to life with sautéed garlic, sweet grape tomatoes, and baby spinach. Perfectly balanced with a hint of red pepper flakes for optional heat, this quick and easy dish is ready in just 30 minutes, making it ideal for busy weeknight dinners that feel gourmet. Serve it hot, garnished with extra Parmesan, and watch as this irresistible comfort meal becomes a new family favorite!
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Recipe Information
Ingredients
- 12 oz cavatappi pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup grape or cherry tomatoes, halved
- 1 cup heavy cream
- 3 tbsp basil pesto
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Add the halved grape or cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release some of their juices.
Stir in the heavy cream and basil pesto, mixing well to combine. Reduce the heat to low and let the sauce simmer gently for 2-3 minutes.
Gradually stir in the grated Parmesan cheese, ensuring it melts smoothly into the sauce.
Add the cooked cavatappi pasta to the skillet, tossing to coat the noodles evenly in the creamy pesto sauce. If the sauce is too thick, add a tablespoon of the reserved pasta water at a time to loosen it to your desired consistency.
Gently fold in the baby spinach, letting it wilt slightly from the heat of the pasta and sauce. Season with salt, black pepper, and red pepper flakes (if using).
Serve the Pesto Cavatappi hot, garnished with additional Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 8.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1156 mg | 89% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
