Penne Pesto with Veggies

The multigrain pasta in this healthy vegetarian main dish recipe provides a pleasant nutty flavor to go with the spinach and broccoli. Grape tomatoes add a burst of color.

Penne Pesto with Veggies
Servings: 4 Prep 5 mins Cook 13 mins


  • 1 14 1/2 ounce box multigrain penne pasta (such as Barilla Plus)
  • 2 cups packed baby spinach
  • 2/3 cup prepared refigerated pesto (reduced fat is okay)
  • 1 head broccoli (1-1/4 pounds), trimmed and cut into flowerets
  • 1 cup grape or cherry tomatoes, each cut in half
  • Grated Parmesan, to garnish (optional)

Make It

1. Bring a large pot of lightly salted water to boiling. Add pasta and cook 7 minutes.

2. Meanwhile, place spinach in a mini chopper or food processor. Pulse to chop. Add pesto and continue to process until smooth. Set aside.

3. Add broccoli to pasta after 7 minutes of cooking, and continue to cook an additional 4 minutes. Drain pasta and broccoli, reserving a little pasta water.

4. Coat same pot with nonstick cooking spray and place over medium heat. Add tomato halves and cook for 1 to 2 minutes. Stir in drained pasta, spinach pesto and a little of the pasta water until all are coated nicely with sauce. Transfer to a large serving bowl and top with grated Parmesan, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 231, Fat, total (g): 5, chol. (mg): 66, sat. fat (g): 1, carb. (g): 16, fiber (g): 3, pro. (g): 30, sodium (mg): 1160, Percent Daily Values are based on a 2,000 calorie diet.