Healthy Vegetarian Pesto Pasta

This is a wonderful healthy recipe to enjoy anytime of the year. The basil pesto pasta is lightened up with the addition of spinach, pine nuts and a bunch of fresh herbs. In addition it is served with whole wheat penne adding fiber to this dish too!

Why This Recipe Works

– Vegan option – Super creamy pesto pasta – Gluten-free option – Fresh and seasonal

ingredients

Combine basil, ricotta, parmesan cheese, pine nuts, olive oil, garlic, salt and pepper into a food processor or blender and blend until smooth.

MAKE THE HOMEMADE BASIL PESTO SAUCE:

Bring a pot of water to a boil. Cook the pasta according to package instructions. Drain pasta and reserve 1-2 ladle fulls of pasta water to mix with the homemade pesto if needed to thin it out.

COOK PASTA:

In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min.

COOK THE SPINACH:

Add in the cooked pasta and creamy sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.

COMBINE WITH DRAINED PASTA:

Serve this pesto and veggie pasta topped with 1-2 tsp freshly grated Parmesan cheese, a pinch of salt, and a small sprinkling of extra pine nuts!

SERVE WARM:

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