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
Scale
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
