Sun-Dried Tomato Pesto Spaghetti |
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- 1 lb spaghetti noodles
- 28 oz tomato sauce
- 1 jar Barilla sun-dried tomato pesto
- 1 tsp oregano
- 1 tsp basil
- 1 bunch Swiss chard
- 2 tbsp olive oil
- Cook the noodles according to package directions, drain and set aside.
- Heat the olive oil in a skillet over medium heat and add the chard. Stir and cook until wilted, about 4-5 minutes.
- Add the pesto, sauce and herbs to the chard.
- Toss the sauce and noodles together and serve warm.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/sun-dried-tomato-pesto-spaghetti/
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