Penne with Sun-Dried Tomato Basil Pesto and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (vegetarian), ready in about 22 minutes, pairs penne pasta, sun-dried tomatoes (packed in oil), fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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