Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente pasta tossed in a vibrant sun-dried tomato and spinach pesto, topped with crunchy toasted pine nuts for a satisfying vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs penne pasta, sun-dried tomatoes, fresh spinach 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning; set aside.
  3. Step 3: In a food processor, combine 1/2 cup oil-packed sun-dried tomatoes, 2 cups fresh spinach, 3 garlic cloves, 1/3 cup olive oil, 1/2 cup grated parmesan cheese, 1 tbsp freshly squeezed lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper. Blend until smooth, scraping down the bowl as needed.
  4. Step 4: Toss the drained pasta with the pesto sauce, adding reserved pasta water 2 tbsp at a time to loosen the sauce until it coats the pasta evenly.
  5. Step 5: Serve topped with the toasted pine nuts for a crunchy contrast and an extra burst of flavor.

Frequently asked questions

How long does Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts?

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 Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts 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 Sun-Dried Tomato and Spinach Pesto Pasta with Toasted Pine Nuts 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.

What others are saying

Related recipes