By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
548 cal · 40 min
Healthy Spinach Pesto Rigatoni with Sautéed Tomatoes
Recipe GLPRd7104ff8d45d75
A vibrant whole wheat pasta dish tossed with a creamy spinach and basil pesto made from almonds, fresh garlic, and kale, topped with warm sautéed grape tomatoes and a hint of balsamic vinegar. Light, fresh, and packed with nutrients—perfect for a wholesome lunch or dinner.
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Ingredients
¾ cup raw almonds
3 cups fresh spinach
1 cup fresh basil leaves
1 cup fresh kale, roughly chopped
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 juice from 1 fresh lemon
2 tablespoons extra virgin olive oil, divided
1 lb whole wheat rigatoni pasta
1 dry pint grape tomatoes (about 2 cups), halved
1 teaspoon garlic powder
½ teaspoon salt
Black pepper to taste
Balsamic vinegar to taste
Directions
Fill a large pot with salted water and bring to a rolling boil. While waiting for water to boil, halve the grape tomatoes and set aside. Set out all pesto ingredients: almonds, spinach, basil, kale, minced garlic, Parmesan, lemon juice, and ½ teaspoon salt.
Add the whole wheat rigatoni to the boiling water and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water before draining.
While the pasta cooks, add the almonds, spinach, basil, kale, minced garlic, Parmesan cheese, lemon juice, and ½ teaspoon salt to a food processor. Pulse and blend until the mixture reaches a smooth, creamy pesto consistency. If needed, add 1 to 2 tablespoons of reserved pasta water to achieve desired texture. Set pesto aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic powder and stir briefly until fragrant, about 30 seconds.
Add the halved grape tomatoes to the skillet and sauté for 5 to 6 minutes, stirring frequently and turning the tomatoes to ensure even cooking and prevent burning. The tomatoes should blister slightly and become tender.
Drain the cooked pasta and return it to the large pot. Add the prepared spinach-basil pesto and toss well to coat all the pasta. Drizzle with the remaining 1 tablespoon of olive oil and gently fold in the sautéed tomatoes with their pan juices.
Season the dish to taste with black pepper and a touch of balsamic vinegar. Divide among serving bowls and serve immediately while warm.
Comments
Every ingredient here lands easily at Harris Teeter, Food Lion, Walmart, or ALDI—no special trips needed, even in winter. Spinach and basil are reliable year-round at Charlotte chains, and the almonds, parmesan, and pasta are staples. At roughly $2.50 to $3.00 per serving (driven by fresh spinach, good parmesan, and almonds), this sits in the accessible middle; the olive oil and lemon add a touch of cost but are used sparingly enough. The stated 40 minutes understates prep: blanching spinach, toasting almonds, making pesto, and sautéing tomatoes realistically take 50 minutes if you're not rushing. The dish reheats adequately but is best eaten fresh the same night, and it works well for a family of four with no fussy plating or last-minute hovering—just solid, honest weeknight pasta with real vegetables.
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