Penne Pesto with Veggies

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.
Makes 4
Prep 5 m
Cook 13 m



  1. 1 of 4 Bring a large pot of lightly salted water to boiling. Add pasta and cook 7 minutes.
  2. 2 of 4 Meanwhile, place spinach in a mini chopper or food processor. Pulse to chop. Add pesto and continue to process until smooth. Set aside.
  3. 3 of 4 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. 4 of 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 Information for Penne Pesto with Veggies
Servings Per Recipe: 4
Per Serving: 16 g carb., 66 mg chol., 5 g Fat, total, 1160 mg sodium, 30 g pro., 231 kcal cal., 1 g sat. fat, 3 g fiber