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
Scale
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
