Spinach Tomato Pesto Pasta is a fresh, vibrant dish that’s full of flavor. The pesto sauce adds an herby richness, while the tomatoes and spinach contribute a burst of freshness. It’s a quick and easy dish that’s perfect for a light lunch or dinner.
This Spinach Tomato Pesto Pasta combines the brightness of basil pesto with the sweetness of cherry tomatoes and the earthiness of spinach. The result is a flavorful, nutrient-dense dish that’s as delicious as it is easy to prepare. It’s an ideal choice for anyone looking for a fresh, wholesome meal.
Spinach Tomato Pesto Pasta
combines the brightness of basil pesto with the sweetness of cherry tomatoes and the earthiness of spinach.
Equipment
- Large pot for boiling pasta
- Large skillet
- Blender or food processor (for pesto)
- Colander
- Wooden spoon
- Knife
Ingredients
- 8 oz pasta spaghetti, fusilli, or penne
- 2 cups fresh spinach
- 1 pint cherry tomatoes halved
- 1/4 cup basil pesto store-bought or homemade
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan optional
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the cherry tomatoes and cook for 3–4 minutes until softened. Stir in the spinach and cook until wilted, about 2 minutes.
- Stir the basil pesto into the skillet with the tomatoes and spinach. Mix well.
- Add the cooked pasta to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.
- Serve hot with grated Parmesan on top, if desired.
Notes
- You can make your own pesto using fresh basil, pine nuts, garlic, and Parmesan.
- Add grilled chicken or shrimp for a heartier meal.
- Leftovers can be stored in the fridge for up to 2 days.
- Add grilled chicken or shrimp for a heartier meal.
- Leftovers can be stored in the fridge for up to 2 days.
Nutrition and Calories (per serving):
– Calories: 420
– Carbohydrates: 48g
– Protein: 10g
– Fat: 18g
– Sodium: 350mg
– Sugar: 4g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.