Penne Pesto with Veggies
Recipe from Family Circle

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

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Ingredients
  • 1  box (14.5 ounces)
    multigrain penne pasta (such as Barilla Plus)
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  • 2  cups
    packed baby spinach
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  • 2/3  cup
    prepared refigerated pesto (reduced fat is okay)
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  • 1  small
    head broccoli (1-1/4 pounds), trimmed and cut into flowerets
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  • 1  cup
    grape or cherry tomatoes, each cut in half
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  •  
    Grated Parmesan, to garnish (optional)
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Directions
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 information
Calories 231, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 1160 mg, Carbohydrate 16 g, Fiber 3 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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