Name: Pesto Spinach Penne with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 400g wholemeal penne; 5 tbsp vegetarian basil pesto; 500g baby spinach, roughly chopped; 220g cherry tomatoes, halved

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Introduction

This pesto spinach penne is a quick and nutritious meal that’s perfect for busy weeknights. Combining wholemeal pasta with fresh spinach, cherry tomatoes, and vegetarian basil pesto, it’s both vibrant and satisfying.

The image shows a white bowl filled with three main layers: the bottom layer is light beige penne pasta, the middle layer is dark green cooked spinach leaves, and the top layer has bright red halved cherry tomatoes scattered around with small dollops of green pesto sauce on them. There is a silver fork next to the bowl lying on a soft pink cloth, and a clear glass of water is partially visible behind the bowl, all placed on a white marbled surface. Another white bowl with the same dish is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g wholemeal penne
5 tbsp vegetarian basil pesto
500g baby spinach, roughly chopped
220g cherry tomatoes, halved

Instructions

Step 1: Cook the penne according to the package instructions until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat 4 tablespoons of the pesto in a non-stick pan over medium-low heat.
Step 3: Add the chopped spinach and 2 tablespoons of water to the pan. Cover and cook just until the spinach wilts.
Step 4: Toss the drained pasta with the wilted spinach, the remaining 1 tablespoon of pesto, and the halved cherry tomatoes.
Step 5: Serve immediately or cool and chill the leftovers for up to three days.
Step 6: When reheating, add a splash of water to loosen the sauce and warm gently.

Tips & Variations

For an extra protein boost, add some cooked chickpeas or grilled tofu to the dish.
Use sun-dried tomato pesto in place of basil pesto for a different flavor profile.
Freshly grated Parmesan or nutritional yeast can be sprinkled on top before serving for added richness.
If baby spinach isn’t available, use kale or Swiss chard, adjusting cooking time to wilt properly.

Storage

Store any leftover pesto spinach penne in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave with a little water to prevent drying out.

How to Serve

A white bowl filled with penne pasta mixed with bright green spinach leaves and halved red cherry tomatoes. The pasta is lightly coated with a green pesto sauce, which appears in small dollops scattered across the top. The spinach looks wilted but still fresh, with its dark green color contrasting against the pale yellow pasta. The cherry tomatoes add pops of shiny, juicy red across the dish. The bowl sits on a soft pink cloth on a white marbled surface, with a silver fork placed nearby. Another similar bowl with the same dish is partially visible to the right. A clear glass of water with ridges sits above the bowl, catching light softly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular penne instead of wholemeal?

Yes, regular penne works well if you prefer a lighter texture, but wholemeal adds extra fiber and nutrients.

Is this dish suitable for vegans?

This recipe is vegetarian and can be made vegan by ensuring the pesto is free from cheese or dairy ingredients.