Pesto Spinach Penne with Cherry Tomatoes Recipe
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.
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
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.
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Pesto Spinach Penne with Cherry Tomatoes Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy pesto spinach penne recipe featuring wholemeal pasta, baby spinach wilted in aromatic basil pesto, and fresh cherry tomatoes for a light, nutritious meal perfect for quick lunches or dinners.
Ingredients
pasta
- 400g wholemeal penne
pesto and vegetables
- 5 tbsp vegetarian basil pesto
- 500g baby spinach, roughly chopped
- 220g cherry tomatoes, halved
Instructions
- Cook the pasta: Cook 400g wholemeal penne according to the package instructions until al dente, then drain and set aside.
- Wilt the spinach: While the pasta cooks, heat 4 tbsp of the vegetarian basil pesto in a non-stick pan over medium-low heat. Add the roughly chopped 500g baby spinach and 2 tbsp water, cover the pan, and allow the spinach to wilt gently.
- Toss together: Combine the cooked penne with the wilted spinach mixture, the remaining 1 tbsp pesto, and the 220g halved cherry tomatoes. Toss well to evenly distribute all ingredients.
- Serve or store: Serve half the dish immediately fresh and flavorful. Cool the remaining portion, store it chilled in the refrigerator for up to three days, and reheat later with a splash of water to restore moisture.
Notes
- Using wholemeal penne adds extra fiber and nutrients compared to regular pasta.
- Wilt the spinach gently to retain its vibrant color and nutrients.
- Vegetarian basil pesto can be substituted with vegan pesto for a vegan option.
- The dish can be served cold as a pasta salad or warmed up for a comforting meal.
- Reheat chilled leftovers with a splash of water to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta, spinach pasta, healthy pasta recipe, vegetarian penne, wholemeal pasta recipe, Italian pasta dish
