Kale, Spinach and Basil Pesto Baked Pasta Recipe
This kale, spinach and basil pesto baked pasta is lean, green and healthy. It's the perfect pasta dish for spring and summer!
Servings: 6 -8
Calories: 574kcal
Ingredients
pasta
- 1 lb penne or rigatoni (regular, whole wheat or gluten free)
- 1/4-1/3 cup reserved pasta water
pesto
- 1 cup spinach packed
- 1 cup kale packed
- 2 cups fresh basil leaves packed
- 4 cloves garlic
- 1/2 cup pistachios, pine nuts, walnuts or pecans toasted
- 1/2 cup extra-virgin olive oil + more if needed
- salt and pepper
- 1 small lemon juiced
- 1/2 cup grated parmesan or pecorino cheese
topping
- 1/3 cup shaved parmesan or pecorino cheese
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to boil. Add the pasta and cook according to the package's instructions.
- Meanwhile, in a large food processor or blender, layer the ingredients starting with the spinach, kale, basil, then the garlic, toasted nuts, the olive oil, salt, pepper, lemon juice and cheese. If the mixture is too thick to blend add a tablespoon or two more of olive oil. Continue to pulse/blend until smooth.
- When the pasta is done cooking, drain the water, reserving ⅓ c. of the water. Mix it in with the prepared pesto until the sauce is loose.
- Toss the cooked pasta with the pesto, then pour into a 9x13-inch baking dish. Sprinkle with ⅓ c. cheese, then place into the oven and bake for 15 minutes or until the cheese is melty. Remove and serve immediately.
Notes
-Grilled chicken makes a great addition to this bake, you could also and halved cherry tomatoes or sundried tomatoes.
Nutrition
Calories: 574kcal | Carbohydrates: 64g | Protein: 18g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 12mg | Sodium: 227mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2173IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg