Spinach Tomato Pesto Pockets Recipe By Tasty

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SPINACH PESTO PASTA BAKE RECIPE BY TASTY



Spinach Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh spinach, fresh basil, pine nuts, parmesan cheese, garlic, salt, lemon juice, olive oil, whole wheat pasta, cherry tomato, mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

3 cups fresh spinach
1 cup fresh basil
¾ cup pine nuts
¼ cup parmesan cheese
3 cloves garlic
salt, to taste
¼ cup lemon juice
½ cup olive oil
1 box whole wheat pasta, prepared
2 cups cherry tomato, halved
½ cup mozzarella cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
  • Blend until you reach a creamy consistency. Set aside.
  • Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
  • Transfer the mixture to a baking dish and top with mozzarella.
  • Cover with foil and bake for 10-15 minutes.
  • Carefully remove and allow to cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 291 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY



Roasted Veggies With Spinach Pesto Orzo Recipe by Tasty image

Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

12 oz broccolini, cut into 1-inch pieces
12 oz yellow squash, seeded and cut into ½-inch wide half moons
12 oz red onion, cut into ½-inch wide slices
½ cup extra virgin olive oil, plus 2 tablespoons extra-virgin olive oil, divided
kosher salt, to taste
freshly ground black pepper, to taste
6 oz baby spinach
¼ cup raw walnut
1 tablespoon lemon zest
3 cloves garlic
1 tablespoon fresh lemon juice
½ tablespoon red pepper flakes
1 ½ cups uncooked orzo pasta

Steps:

  • Preheat the oven to 400°F (200°C).
  • Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  • Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
  • While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
  • Cook the orzo according to package instructions.
  • Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
  • Serve warm or chilled.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams

ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY



One-Pot Spinach And Tomato Pasta Recipe by Tasty image

Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach

Provided by Pierce Abernathy

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

4 oz dried whole wheat penne
1 tablespoon olive oil, plus 1 tsp, divided
½ yellow onion, diced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
¾ cup diced tomato, 1 can, with juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup shredded rotisserie chicken
1 cup baby spinach

Steps:

  • Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
  • To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
  • Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
  • Store the leftovers in the fridge for the rest of the week.
  • *Vegan/Vegetarian Substitution: Omit the shredded chicken.
  • Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 56 grams, Fat 14 grams, Fiber 5 grams, Protein 33 grams, Sugar 8 grams

SPINACH TOMATO PESTO POCKETS RECIPE BY TASTY



Spinach Tomato Pesto Pockets Recipe by Tasty image

Here's what you need: puff pastry, pesto, spinach, roma tomatoes, shredded mozzarella cheese, egg

Provided by Alix Traeger

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 6

1 sheet puff pastry
¼ cup pesto
1 cup spinach, cooked
2 roma tomatoes, sliced
½ cup shredded mozzarella cheese
1 egg, for egg wash

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut the puff pastry into six rectangles and place on a nonstick baking tray.
  • On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella.
  • Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
  • Brush with egg wash.
  • Bake for 15-20 minutes or until the pastry is flaky and golden.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 43 grams, Fat 46 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams

SPINACH PENNE SALAD



Spinach Penne Salad image

This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. -Benice Silver, Carmel, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 16

1 package (16 ounces) uncooked whole wheat penne pasta
VINAIGRETTE:
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (6 ounces) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 ounces) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or Greek olives

Steps:

  • In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 327 calories, Fat 15g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 233mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

PESTO SPINACH AND TOMATOES



Pesto Spinach and Tomatoes image

I was looking to use up some of my CSA veggies and came up with this simple side dish. It could also be served over a bed of pasta.

Provided by Volleyballmom

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 2

Number Of Ingredients 5

2 tablespoons olive oil
2 garlic cloves, coarsely chopped
1 bunch fresh spinach, chopped
1 pint cherry tomatoes, halved
2 tablespoons prepared basil pesto

Steps:

  • Heat olive oil in a large skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Stir in spinach; saute until wilted, about 2 minutes.
  • Stir tomatoes into spinach; cook just until tomatoes are heated through, about 2 minutes. Stir in pesto.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 15.1 g, Cholesterol 5 mg, Fat 21.8 g, Fiber 5.9 g, Protein 9.1 g, SaturatedFat 4 g, Sodium 267.5 mg, Sugar 0.7 g

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Top Asked Questions

What are the ingredients in spinach pesto?
This quick and easy spinach pesto recipe uses just 6 ingredients - fresh spinach, fresh garlic, Parmesan, walnuts, olive oil, and salt - and comes together in only a few minutes. It goes well with grilled chicken, al dente pasta or your favorite flatbread recipe!
Can you use frozen spinach for pesto?
For this spinach pesto recipe, the spinach needs to be fresh - frozen spinach just won't work. As frozen spinach thaws, it releases a lot of water which is not ideal for this type of recipe, since it is oil-based.
How do you cook with spinach and tomatoes?
Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired.
How do you Cook Pasta with basil pesto and tomatoes?
You simply cook the pasta, make the basil pesto and saute the tomatoes while the pasta is cooking, and then after draining the pasta, toss the cooked pasta, pesto, spinach and tomatoes all in the same pan as the tomatoes or back into the pasta pot and toss until the spinach wilts. That’s it!

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