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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
