Kale, Spinach, and Basil Pesto Baked Pasta Recipe
Brighten up your mealtime with our Kale, Spinach, and Basil Pesto Baked Pasta. It’s a delightful dish that screams spring, packed with flavors that'll make you smile!
Servings: 6 -8
Calories: 566kcal
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 Fahrenheit (190 degrees Celsius).
- 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, and basil, then the garlic, toasted nuts, 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 cup 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 cup cheese, then place into the oven and bake for 15 minutes or until the cheese is melty. Remove and serve immediately.
Notes
Recipe Source: Inspired by Pinch of Yum
-Grilled chicken makes a great addition to this bake; you could also add halved cherry tomatoes or sundried tomatoes.
To STORE your Spanish Kale Pasta leftovers, place them in an airtight container in the refrigerator for up to 3 days. To FREEZE, store your baked pasta in the freezer for up to 2 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, about 20 minutes. Adding a splash of water or extra olive oil before reheating can help maintain the pasta's moisture and prevent it from drying out.
Nutrition
Calories: 566kcal | Carbohydrates: 63g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 390mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1382IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 2mg
