Description
A wholesome and flavorful pasta dish made with whole wheat penne and a fresh spinach pesto sauce, perfect for a healthy meal.
Ingredients
Units
Scale
- 12 oz whole wheat penne pasta
- 4 cups fresh spinach leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1/2 lemon, juiced
Instructions
- Cook the whole wheat penne pasta according to the package instructions. Drain and set aside.
- In a food processor, combine spinach, basil, pine nuts or walnuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season the pesto with salt, black pepper, red pepper flakes (if using), and lemon juice. Blend to combine.
- Toss the cooked pasta with the spinach pesto until evenly coated.
- Serve warm or at room temperature, optionally garnished with additional Parmesan or a sprinkle of crushed nuts.
Notes
- Substitute kale or arugula for spinach for a different flavor profile.
- You can store extra pesto in the fridge for up to 3 days or freeze for longer storage.
- To make it vegan, omit the Parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg
