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  • Rotini with Pesto, Tomatoes and Spinach

    2 votes
    Rotini with Pesto, Tomatoes and Spinach
    Prep: 30 min Cook: 15 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    My friend's daughter tasted this last year on a vacation and dubbed it the "Best Pasta Ever." I'll go along with her on that! It's a healthy and colorful vegetarian pasta dish that will serve 6 generously, or make heaped platefuls for 4 ravenous diners! I started with the recipe the chef gave her, but it was just a list of ingredients with little information on amounts and exact procedures. Finally after the third go-round and many tweaks, I am pleased with this version. Any ridged or twisted pasta like rotini or fusilli will work here because the ridges hold the pesto well; plain flat or round pasta like spaghetti doesn't work well because the pesto just slides off and pools at the bottom. Use gluten-free or whole wheat pasta if desired.

    Ingredients

    • 12 ounces rotini or fusilli
    • 1/2 cup olive oil, divided
    • 2 to 3 ounces fresh basil leaves (no stems), washed and patted dry
    • 2 1/2 ounces grated fresh Romano or Parmesan cheese - or a combination of both - reserve a little for garnish if desired
    • 2 ounces pine nuts, toasted lightly
    • 1/2 teaspoon salt
    • 6 cloves garlic, minced
    • 1 pint grape tomatoes or cherry tomatoes, sliced in half
    • 5 ounces baby spinach

    Directions

    1. Cook pasta according to manufacturer directions; drain and keep warm.
    2. Meanwhile, pour all but 1 tablespoon of the oil into food processor container; add half basil leaves, cheese, nuts and salt. Pulse; add remaining basil leaves and pulse again.
    3. Stir pesto into cooked drained pasta. Add spinach and toss lightly.
    4. Heat a medium size skillet with reserved tablespoon of oil; sauté garlic in it for 2 minutes. Add tomatoes and stir gently 30 seconds just to warm but not cook the tomatoes.
    5. Add garlic-tomato mixture to pasta, folding gently. Serve with reserved cheese for garnish as desired.

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    Reviews

    • Frosted Flaker
      Frosted Flaker
      Tried this and LOVED it. I can truly, really see why it's nicknamed best pasta ever. To describe in Italian: 'FABULOUS-O' !

      These days I'm not excited much about pasta dishes but the spinich and other ingredients really made this dish something I went back for second helpings for.

      Comments

      • ShaleeDP
        ShaleeDP
        Very nice dish. Thank you for sharing.

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