Whole Wheat Penne with Pesto and Spinach
The picture for this Whole Wheat Penne with Pesto and Spinach doesn’t do it justice because this pasta dish is incredibly good and tasty.
This Whole Wheat Penne with Pesto and Spinach recipe that is super easy to put together. Just boil the pasta and mix the ingredients and you are done, it is that easy!!
I normally buy a good quality pesto sauce made with either extra virgin olive oil or olive oil. I have found that some of them can include trans fats, hydrogenated oils, CRAZY, so beware!
Anyhow, this Whole Wheat Penne with Pesto and Spinach pasta can be made with which ever type of pasta of your choice. If you like use gluten free pasta as well. I am sure it will work well as well
Enjoy!!
PrintWhole Wheat Penne with Pesto and Spinach
Yield: 4-6 servings
Ingredients:
1 13 oz package of whole wheat penne pasta
7 oz package of fresh spinach
1 small package of peas, can be frozen or in a can
1/2 cup pesto sauce, I use more, we love pesto
1/4 cup Parmesan cheese
1/4 cup pine nuts, optional, I know they are expensive
Salt to taste
Directions:
Cook pasta to aldente stage, about 8-10 minutes. Transfer to a big bowl and add the other ingredients except spinach.
Let the pasta cool for a couple of minutes before adding the spinach so it doesn't wilt too much. If you are using frozen peas cook them before adding to the pasta. Serve. It is that easy!!
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Looks delicious! I always add more pesto than what’s called for, too. Can you REALLY have too much pesto? :P
This looks delicious and easy.
Thanks for the healthy posting.
very true on the ingredients. Even in Italy the often try to sell fresh packaged pesto with oils other than olive oils.
And I think you are right to increase the pesto dosage if you are using whole wheat pasta, which tents to steal away a bit of the flavour of the oil and the pinoli. But then Mo is right, you never can have too much Pesto.
Joshua