Description
A creamy basil pesto pasta tossed with spinach, cherry tomatoes, garlic, and shallots. Finished with Parmesan and fresh basil for a quick, flavorful dinner.
Ingredients
Scale
- 8 oz penne, fusilli, or spaghetti
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- ½ cup basil pesto (store-bought or homemade)
- ½ cup heavy cream (or coconut cream for dairy-free)
- Salt & pepper, to taste
- Grated Parmesan (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente. Reserve ½ cup pasta water, drain.
- Sauté Aromatics: Heat olive oil in skillet over medium heat. Add shallot, sauté 2–3 mins. Add garlic, cook 30 seconds.
- Add Vegetables: Stir in spinach until wilted. Add cherry tomatoes, cook 2–3 mins until softened.
- Add Pesto & Cream: Lower heat. Stir in pesto, then add cream. Mix well. Thin with pasta water if needed.
- Combine & Serve: Add pasta, toss to coat. Season with salt and pepper. Top with Parmesan and basil leaves.
Notes
Use whole wheat or chickpea pasta for extra protein. For vegan, use coconut cream and dairy-free Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
Keywords: creamy pesto pasta, spinach tomato pasta, vegetarian pasta dinner