Pesto Penne with Spinach & Cherry Tomatoes
Prep time
Cook time
Total time
A super quick and easy pasta dish that tastes like summer! Homemade Basil Pesto, Baby Spinach and Cherry Tomatoes with Gluten-free Pasta. 20 minutes beginning to end and uses only one pan!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 3-4 servings
Ingredients
Pasta
- 1 12 oz box Gluten-Free Penne
- 3 cups baby spinach
- 1½ - 2 cups cherry tomatoes, halved
- 1 cup Basil Pesto (store bought or homemade)
Basil Pesto
- 2 cups fresh basil leaves
- ½ cup freshly grated Parmigiano Reggiano
- ½ cup extra virgin olive oil
- 2 tablespoons raw unsalted almonds
- 2 garlic cloves, chopped
- 1 teaspoon rice wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Basil Pesto
- Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced
- Add salt and pepper and pulse a few more times.
- With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
- Add cheese and process briefly until just combined.
- Add rice wine vinegar and pulse a few times until just combined.
- Can be made ahead and kept in seal container in the refrigerator.
Pasta
- Prepare penne according to package (Note: I cooked in lightly salted water)
- After draining penne into colander, pour penne back into pot it cooked in. Add basil pesto, spinach and tomatoes. Toss until spinach wilts.
- Serve and enjoy!
