Easy Fusilli With Tomato Pesto Sauce

1. Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.

3. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

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Nutrient	Quantity
Total fats	3.303 g
Protein	88.16 g
Carbohydrates	21.7467 g
Energy	479.5423 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0877 g
Water	567.1626 g
Aspartic acid	0.4773 g
Calcium, Ca	634.0092 mg
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	3.0945 g
Carotene, beta	935.9831 g
Niacin	5.7846 mg
Vitamin A, RAE	211.3568 g
Arginine	0.1163 g
Riboflavin	0.717 mg
Fatty acids, total saturated 20:1	0.0114 g
Glutamic acid	1.2411 g
Sodium, Na	478.3358 mg
Fatty acids, total saturated 16:1 undifferentiated	0.079 g
Total lipid (fat)	3.303 g
Manganese, Mn	0.3702 mg
Proline	0.0681 g
Fatty acids, total saturated 16:0	0.6117 g
Fatty acids, total saturated 8:0	0.0084 g
Choline, total	284.7437 mg
Sugars, total	11.0796 g
Serine	0.0978 g
Fatty acids, total saturated 10:0	0.019 g
Fatty acids, total saturated 18:0	0.2486 g
Fatty acids, total saturated 20:4 undifferentiated	0.2063 g
Vitamin B-6	0.7837 mg
Selenium, Se	75.0665 g
Ash	7.1593 g
Fatty acids, total saturated 18:1 undifferentiated	0.557 g
Pantothenic acid	1.3851 mg
Phenylalanine	0.0947 g
Copper, Cu	1.2555 mg
Thiamin	0.6574 mg
Retinol	124.85 g
Methionine	0.0316 g
Iron, Fe	7.7816 mg
Carbohydrate, by difference	21.7467 g
Phosphorus, P	903.7422 mg
Folate, total	87.7179 g
Fatty acids, total saturated 4:0	0.0243 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0912 g
Alanine	0.0997 g
Cholesterol	201.3333 mg
Valine	0.1012 g
Fatty acids, total saturated 18:2 undifferentiated	0.3721 g
Glycine	0.093 g
Carotene, alpha	210.4948 g
Fatty acids, total saturated 14:0	0.0832 g
Zinc, Zn	4.6752 mg
Isoleucine	0.0913 g
Fatty acids, total saturated 12:0	0.021 g
Fatty acids, total polyunsaturated	0.9357 g
Leucine	0.1372 g
Vitamin A, IU	2152.3904 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0476 g
Folate, DFE	87.7179 g
Tryptophan	0.0283 g
Vitamin C, total ascorbic acid	65.0204 mg
Fatty acids, total saturated 6:0	0.0144 g
Tyrosine	0.0616 g
Vitamin B-12	4.1317 g
Vitamin K (phylloquinone)	27.8151 g
Fatty acids, total saturated	1.0512 g
Histidine	0.0554 g
Fatty acids, total monounsaturated	0.6477 g
Threonine	0.0904 g
Folate, food	87.7179 g
Vitamin E (alpha-tocopherol)	3.0196 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1309 g
Magnesium, Mg	113.8198 mg
Lysine	0.1351 g
Potassium, K	1576.918 mg
Cystine	0.0471 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Pesto	3 tablespoons	0	0	0
Extra virgin olive oil	3 tablespoons	353.0333	0	1.9833
Parmesan cheese	3 tablespoons	55.5	6	0.75
Tomato	1 can	62.069	13.7631	0.5397
Fusilli Pasta	14 ounces	353.0333	0	1.9833
salt pepper	0	353.0333	0	1.9833
basil leaf	3 tablespoons	353.0333	0	1.9833