Penne with Sun-Dried Tomato Basil Pesto and Spinach
Al dente penne pasta tossed in a bright sun-dried tomato and basil pesto with fresh baby spinach for a flavorful vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 22 minutes blends penne pasta, packed fresh basil leaves, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1/2 cup, drained sun-dried tomatoes (packed in oil)
- 1 cup, packed fresh basil leaves
- 2, minced garlic cloves
- 1/4 cup, toasted pine nuts
- 1/3 cup olive oil
- 1/2 cup, grated Parmesan cheese
- 4 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain the pasta, reserving 1/2 cup pasta water.
- Step 2: While the pasta cooks, combine 1/2 cup drained sun-dried tomatoes, 1 cup packed fresh basil leaves, 2 minced garlic cloves, 1/4 cup toasted pine nuts, and 1/3 cup olive oil in a food processor. Pulse until a coarse pesto forms.
- Step 3: In a large bowl, toss the hot drained penne with the pesto, 1/2 cup grated Parmesan cheese, and 4 cups fresh baby spinach. Add reserved pasta water a tablespoon at a time to loosen the sauce if needed.
- Step 4: Season the pasta with 1 tsp salt and 1/2 tsp black pepper, toss thoroughly until the spinach wilts slightly and the pesto coats every piece of pasta. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Penne with Sun-Dried Tomato Basil Pesto and Spinach take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Penne with Sun-Dried Tomato Basil Pesto and Spinach?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Penne with Sun-Dried Tomato Basil Pesto and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Penne with Sun-Dried Tomato Basil Pesto and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Penne with Sun-Dried Tomato Basil Pesto and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
