Pesto Spinach Penne Recipe
Introduction
This pesto spinach penne is a vibrant, healthy dish perfect for a quick lunch or dinner. Packed with fresh spinach and cherry tomatoes, it’s a delicious way to enjoy wholemeal pasta with a flavorful vegetarian basil pesto.
Ingredients
- 400g wholemeal penne
- 5 tbsp vegetarian basil pesto
- 500g baby spinach, roughly chopped
- 220g cherry tomatoes, halved
Instructions
- Step 1: Cook the wholemeal penne according to the package instructions until al dente.
- 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, then cover and let the spinach wilt gently.
- Step 4: Drain the cooked pasta and toss it with the wilted spinach, the remaining 1 tablespoon of pesto, and the halved cherry tomatoes.
- Step 5: Serve half of the dish immediately and allow the rest to cool before chilling in the fridge.
Tips & Variations
- For extra flavor, sprinkle some toasted pine nuts or grated vegetarian Parmesan before serving.
- Use fresh basil leaves if vegetarian pesto is not available, blending them with olive oil, garlic, and nuts.
- Add a squeeze of lemon juice for a bright, zesty finish.
Storage
Store the leftover pasta in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to keep the pasta moist and gently warm it in a pan or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pesto instead of vegetarian pesto?
Yes, regular pesto typically contains cheese, so it can be used if you are not avoiding dairy. It will add a richer flavor to the dish.
Is this dish suitable for freezing?
It’s best to avoid freezing this pasta as the spinach and tomatoes can become watery and lose texture after thawing. Enjoy it fresh within three days instead.
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Pesto Spinach Penne Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy pesto spinach penne recipe featuring wholemeal pasta, vegetarian basil pesto, fresh baby spinach, and juicy cherry tomatoes. This easy-to-make dish is perfect for a quick weeknight meal or meal prep.
Ingredients
Pasta
- 400g wholemeal penne
Sauce and Vegetables
- 5 tbsp vegetarian basil pesto
- 500g baby spinach, roughly chopped
- 220g cherry tomatoes, halved
Instructions
- Cook Pasta: Cook the wholemeal penne according to the package instructions until al dente. Drain well once cooked.
- Wilt Spinach: While the pasta cooks, heat 4 tablespoons of vegetarian basil pesto in a non-stick pan over medium-low heat. Add the roughly chopped baby spinach along with 2 tablespoons of water, then cover the pan to let the spinach wilt gently.
- Toss Pasta and Vegetables: Once the spinach has wilted, drain the pasta if not already done and toss it together with the spinach, the remaining 1 tablespoon of pesto, and the halved cherry tomatoes until evenly combined.
- Serve or Store: Serve half of the pesto spinach penne warm immediately. Cool the remaining portion completely, transfer to a container, and chill in the refrigerator. The chilled pasta can be kept for up to three days and is best reheated with a splash of water to restore moisture.
Notes
- This dish can be served warm or cold and is great for meal prep.
- Use wholemeal penne for added fiber and a nuttier flavor.
- Vegetarian basil pesto works perfectly, but vegan pesto options are also suitable to make the dish vegan.
- Reheat gently with a little water to prevent drying out the pasta.
- For extra protein, consider adding grilled tofu, chickpeas, or a fried egg on top.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta, spinach penne, vegetarian pasta, wholemeal pasta, basil pesto recipe, quick pasta dish
