Prep time: 5 min Cooking time: 20 min
2 cups Whole Wheat Penne (dry)
2 cups Baby Spinach
1 cup Cherry Tomatoes
1/2 cup Pesto
1 tbsp Extra Virgin Olive Oil
Cook the penne according to package directions. Set aside.
While the pasta cooks, saute the tomatoes: in a large skillet, over medium heat, heat 1 tablespoon oil until shimmering (not burning). Add tomatoes, and stirring occasionally, cook 5-7 minutes or until tomatoes start to blister.
After draining pasta into colander, add cooked pasta to the skillet with the tomatoes.
Add the pesto and spinach to the pan and heat until spinach wilts, just a minute or two. Enjoy!
Leftovers: Refrigerate in an airtight container for three days.
More Flavor: Add a shake of nutritional yeast or parmesan cheese.