This Pesto and Tomato Pasta dish was inspired by a delicious dish I had a few weeks ago when I was out for a bachelorette brunch for my almost-sister-in-law. It was so good, I knew that I would have to make it as soon as possible for my family.

This recipe is versatile and can be made using a variety of versions of ingredients and toppings based on what is readily available to you or your family’s preferences. We are looking forward to making this dish more often over the summer as a way to use up our fresh garden herbs and vegetables.

What should I serve Pesto and Tomato Pasta with?

This dish can be served with grilled chicken or shrimp. The protein can be served on the side or you can toss it into the dish. You can top it with mozzarella or parmesan cheese too!

How can I adjust this Pesto and Tomato Pasta for my family?

Adjustments for this recipe include increasing or decreasing the quantities of the spinach, tomatoes, and pesto. You can use whole tomatoes that you dice instead of cherry tomatoes, or you can use canned diced tomatoes. You can use frozen spinach (but make sure the spinach is defrosted and rung out before adding it to your dish). Also, you can change out the type of pasta you use and even switch over to spaghetti if your family prefers it.

A heavier pesto dish that our family enjoys is Pesto Lasagna!

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How to Make Pesto and Tomato Pasta:

Special Equipment:

Large Skillet

Measuring Spoons

Measuring Cups

Ingredients:

1 lb of pasta, cooked. (Reserve about 1 cup of pasta water)

8 ounces of cherry tomatoes, sliced in half

4 ounces of fresh spinach

1/2 cup of pesto

Salt and Pepper to taste

If it’s not already, cook 1 lb of pasta in salted water. We like penne, but you can use rigatoni, fusilli, or any medium-length pasta noodle your family prefers! Reserve 1 cup of the pasta water.

Then, in a large sauté pan, cook 8 ounces of cherry tomatoes sliced in half with ½ cup of pesto. Sauté the tomatoes over medium heat until the tomatoes are heated through and beginning to blister.

Reduce the heat to low and add the 1 lb of cooked pasta. Stir until the pesto sauce and tomatoes are incorporated with the pasta. Next, add the spinach and stir. Then you will add the reserved pasta water in ¼ cup increments until the pesto and tomato pasta is at a consistency that you prefer. The pasta water will help to wilt the spinach.

Season the dish with salt and pepper to taste and serve the Pesto and Tomato Pasta hot. Let us know in the comments if you will add anything to this dish! We hope you enjoy it as much as our family has!

Pesto and Tomato Pasta

A delicious and easy recipe to make that calls for only 5 ingredients!

5 from 2 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Servings 8 servings

Ingredients

1 lb of pasta cooked.
1 cup of the water that the pasta cooked in
8 ounces of cherry tomatoes sliced in half
4 ounces of fresh spinach
1/2 cup of pesto
Salt and Pepper to taste

Instructions

If it’s not already, cook 1 lb of pasta in salted water. We like penne, but you can use rigatoni, fusilli, or any medium-length pasta noodle your family prefers! Reserve 1 cup of the pasta water.
In a large sauté pan, cook 8 ounces of cherry tomatoes sliced in half with ½ cup of pesto. Cook over medium heat until the tomatoes are heated through and beginning to blister.
Reduce the heat to low and add the 1 lb of cooked pasta. Stir until the pesto sauce and tomatoes are incorporated with the pasta.
Next, add the spinach and stir. Add the reserved pasta water in ¼ cup increments until the pesto and tomato pasta is at a consistency that you prefer. The pasta water will help to wilt the spinach.
Season to taste with salt and pepper and serve the Pesto and Tomato Pasta hot.