Penne with Sundried Tomato Pesto and Spinach
Al dente penne pasta tossed in a vibrant sundried tomato pesto with fresh spinach and toasted pine nuts for a quick vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends penne pasta, drained sundried tomatoes packed in oil, packed fresh basil leaves 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 sundried tomatoes packed in oil
- 1 cup packed fresh basil leaves
- 3 garlic cloves
- 1/4 cup, toasted pine nuts
- 1/3 cup olive oil
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
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. Reserve 1/2 cup pasta water and drain the rest.
- Step 2: While pasta cooks, combine 1/2 cup drained sundried tomatoes, 1 cup packed fresh basil leaves, 3 garlic cloves, 1/4 cup toasted pine nuts, and 1/3 cup olive oil in a food processor. Blend until smooth but still slightly textured.
- Step 3: Return drained pasta to the pot over low heat. Stir in the sundried tomato pesto, 4 cups fresh spinach, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Add reserved 1/2 cup pasta water gradually to loosen the sauce and coat the pasta evenly.
- Step 4: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately with extra Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Penne with Sundried Tomato Pesto and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Penne with Sundried Tomato 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 Sundried Tomato 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 Sundried Tomato 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 Sundried Tomato 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.
