Are you ready to jazz up your pasta nights? Spinach pesto pasta is a game changer, and it's super easy to whip up. With fresh ingredients like cherry tomatoes, creamy chicken, and grilled veggies, you can create dishes that are not only tasty but also packed with nutrition. Plus, who doesn't love a sprinkle of feta or a zesty lemon twist? Let's plunge into these five delicious recipes that'll have you craving more!
Spinach Pesto Pasta With Cherry Tomatoes and Mozzarella
Spinach pesto pasta with cherry tomatoes and mozzarella is a vibrant and delicious dish that brings together the freshness of spinach, the sweetness of cherry tomatoes, and the creaminess of mozzarella.
This quick and easy recipe is perfect for a weeknight dinner or a casual gathering with friends. The spinach pesto adds a unique twist to traditional pesto, making it a flavorful and nutritious option that everyone will enjoy.
Ingredients:
- 8 oz pasta (spaghetti or your choice)
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), drained and halved
- Fresh basil leaves for garnish (optional)
Instructions:
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine the spinach, Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped, then slowly add the olive oil while blending until smooth.
In a large bowl, combine the cooked pasta with the spinach pesto, stirring until the pasta is well coated. Gently fold in the cherry tomatoes and mozzarella, ensuring everything is evenly distributed.
Serve warm, garnished with fresh basil leaves if desired.
Extra Tips:
For added flavor, consider toasting the pine nuts in a dry skillet before adding them to the pesto, which will amplify their nuttiness.
Feel free to customize the recipe by adding other vegetables like zucchini or bell peppers.
If you prefer a creamier texture, you can mix in a splash of heavy cream or a dollop of cream cheese into the pasta.
This dish can also be served cold as a pasta salad, making it versatile for summer picnics or potlucks.
Creamy Spinach Pesto Pasta With Chicken
Indulge in a delightful Creamy Spinach Pesto Pasta with Chicken that combines the vibrant flavors of fresh spinach, aromatic basil, and tender chicken in a rich and creamy sauce. This dish is perfect for a quick weeknight dinner or a cozy weekend meal, bringing together the nutritious goodness of spinach and the comforting texture of pasta. Follow this simple recipe to create a satisfying meal that will impress family and friends alike.
Ingredients:
- 8 ounces pasta of your choice (fettuccine, penne, or spaghetti)
- 1 cup fresh spinach, packed
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts (or pine nuts)
- 2 cloves garlic
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- Additional Parmesan cheese for garnish
Cooking Instructions:
Begin by cooking the pasta according to the package instructions until al dente, then drain and set aside.
In a food processor, combine the spinach, basil, Parmesan cheese, walnuts, garlic, and olive oil. Blend until smooth, adding a bit of water if necessary to achieve a desired consistency.
In a large skillet, heat a tablespoon of olive oil over medium heat and season the chicken breasts with Italian seasoning, salt, and pepper. Cook the chicken for about 6-7 minutes on each side or until fully cooked.
Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
In the same skillet, add the creamy spinach pesto and heavy cream, stirring until well combined and heated through.
Add the cooked pasta and chicken, tossing everything together until the pasta is evenly coated. Serve hot, garnished with extra Parmesan cheese.
Extra Tips:
For an added burst of flavor, consider roasting the garlic before blending it into the pesto for a sweeter, more savory taste.
You can also incorporate additional vegetables like sun-dried tomatoes or steamed broccoli for extra nutrition and color.
If you prefer a lighter version, substitute the heavy cream with Greek yogurt or a lower-fat cream alternative.
Finally, using whole-grain or gluten-free pasta can make this dish more suitable for dietary preferences. Enjoy your creamy spinach pesto pasta!
Spinach Pesto Pasta Salad With Grilled Vegetables
Spinach pesto pasta salad with grilled vegetables is a vibrant and invigorating dish that's perfect for summer picnics or a light dinner. The creamy spinach pesto, packed with flavor and nutrients, complements the grilled vegetables beautifully, while the pasta adds a satisfying texture. This dish isn't only colorful but also easy to prepare, making it a fantastic option for both weeknight meals and special occasions.
Ingredients:
- 8 ounces pasta (fusilli or penne works well)
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (toasted)
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish
Instructions:
Start by cooking the pasta according to package instructions until al dente.
While the pasta is cooking, prepare the spinach pesto by blending the spinach, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor until smooth.
Season with salt and pepper to taste.
In a grill pan, heat a drizzle of olive oil over medium heat and grill the zucchini, bell pepper, and cherry tomatoes for about 5-7 minutes or until they're tender and slightly charred.
Once the pasta is cooked, drain it and mix it with the spinach pesto, adding the grilled vegetables and a splash of balsamic vinegar.
Toss everything together until well combined, then serve warm or chilled.
Extra Tips:
For a creamier pesto, consider adding a few tablespoons of Greek yogurt or cream cheese to the spinach mixture.
You can also customize the vegetables based on what you have on hand; asparagus, carrots, or eggplant can all work beautifully.
If you want to add protein, grilled chicken or chickpeas make excellent additions.
This salad can be made ahead of time and stored in the refrigerator for a couple of days, allowing the flavors to meld even more.
Enjoy this healthy and delicious dish as a main course or a side!
Lemon Garlic Spinach Pesto Pasta
Lemon Garlic Spinach Pesto Pasta is a delightful and vibrant dish that combines the freshness of spinach and garlic with the zesty brightness of lemon, creating a deliciously unique pesto that coats pasta perfectly. This recipe isn't only quick to prepare but also packed with nutrients, making it an excellent choice for a weeknight dinner or a special occasion.
The combination of flavors in this pasta dish will surely leave your taste buds dancing.
Ingredients:
- 2 cups fresh spinach leaves
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- 8 oz pasta of your choice (e.g., spaghetti, penne)
- Optional: pine nuts or walnuts for garnish
Instructions:
Begin by cooking the pasta according to the package instructions in a pot of salted boiling water.
While the pasta cooks, prepare the lemon garlic spinach pesto by combining the spinach, basil, Parmesan cheese, olive oil, minced garlic, lemon juice, salt, and pepper in a food processor.
Blend until smooth and creamy, adding a little extra olive oil if needed to reach your desired consistency.
Once the pasta is cooked and drained, return it to the pot and stir in the pesto until the pasta is well coated.
Serve immediately, garnished with pine nuts or walnuts if desired.
Extra Tips:
For an even more robust flavor, consider toasting the pine nuts or walnuts before adding them to the pesto.
You can also customize the dish by incorporating other vegetables such as cherry tomatoes or roasted red peppers.
For an extra protein boost, add grilled chicken or chickpeas.
If you prefer a creamier sauce, mix in a splash of heavy cream or a dollop of ricotta cheese.
Enjoy experimenting with the recipe to make it your own!
Spinach Pesto Pasta Bake With Feta and Olives
Spinach Pesto Pasta Bake with Feta and Olives is a delightful and comforting dish that combines the vibrant flavors of spinach pesto with the creamy richness of feta cheese and the briny depth of olives.
This baked pasta dish is perfect for a cozy dinner or as a crowd-pleasing potluck contribution. It's easy to prepare and can be customized with your favorite pasta shape, making it a versatile option for any occasion.
Ingredients:
- 12 oz pasta (penne or fusilli work well)
- 2 cups fresh spinach
- 1 cup basil leaves
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- 2 cloves garlic
- 1 cup crumbled feta cheese
- 1 cup pitted olives, sliced (green or black)
- Salt and pepper to taste
- ½ teaspoon red pepper flakes (optional)
- ½ cup breadcrumbs (for topping)
Cooking Instructions:
Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente, then drain and set aside.
In a food processor, combine fresh spinach, basil leaves, garlic, and Parmesan cheese. With the motor running, gradually add olive oil until a smooth pesto forms.
In a large bowl, combine the cooked pasta, spinach pesto, crumbled feta cheese, sliced olives, salt, pepper, and red pepper flakes (if using).
Mix well until the pasta is evenly coated.
Transfer the mixture to a greased baking dish and sprinkle breadcrumbs on top.
Bake for 25-30 minutes, or until the top is golden and crispy.
Extra Tips:
To improve the flavor of your Spinach Pesto Pasta Bake, consider adding roasted cherry tomatoes or sun-dried tomatoes for a burst of sweetness.
You can also substitute or add different cheeses, like mozzarella or goat cheese, for a unique twist.
If you prefer a creamier texture, mix in a little ricotta cheese before baking.
Additionally, this dish can be prepared in advance and stored in the refrigerator; just add a few extra minutes to the baking time if cooking from cold.
Enjoy your delicious and hearty meal!