ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pesto Gemelli

Prep time 4 mins
Cook time 14 mins
Yield 4 (3/4-cup) servings.

Ingredients

  • 2 tablespoons all-purpose flour
  • 3/4 cup evaporated skimmed milk, divided
  • 1/4 cup dry white wine
  • 2 tablespoons pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 6 ounces gemelli (small pasta twists), uncooked
  • 1 1/2 tablespoons freshly grated Parmesan cheese

Nutrition Information

  • calories 261
  • caloriesfromfat 18 %
  • fat 5.3 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.3 g
  • carbohydrate 42 g
  • fiber 1.5 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 326 mg
  • calcium 0.0 mg

How to Make It

  1. Combine flour and 1/4 cup milk in a small saucepan, stirring until smooth. Gradually add remaining milk and wine. Cook over medium heat, stirring constantly, until thickened and bubbly. Add pesto, salt, and pepper, stirring well.

  2. Cook pasta according to package directions, omitting salt and fat; drain. Add pesto mixture; toss well. Sprinkle with cheese.

Cooking Light The Lazy Gourmet