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Today is September 25, 2022

Penne Pesto with Baby Spinach

Main Dishes

One-Dish Meals


1/2 tsp. minced garlic (about 1 clove)
8 Tbsp. homemade pesto (recipe below) or use store-bought
2 Tbsp. extra-virgin olive oil
2 Tbsp. capers, drained
16 oz. whole-wheat penne pasta
12 oz. baby spinach
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1/4 cup shredded Parmesan cheese, or more to taste

2 cups tightly packed fresh basil leaves
2 chopped garlic cloves
2 Tbsp. pine nuts
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/2 lemon, optional


Boil water for the pasta in a large stockpot. Meanwhile, in a large serving bowl, combine the garlic, pesto, oil and capers. Add the pasta to the boiling water and cook until it is about 1 minute short of being done. Add the spinach to the boiling water with the pasta and cook for about 1 minute. Drain pasta and spinach briefly and toss with the ingredients in the large bowl. Season with salt and pepper, and top with Parmesan cheese. Serve immediately or refrigerate for up to 2 days. Makes 8 servings of 1 1/2 cups.
  To make pesto: Combine pesto ingredients in a blender or food processor. Blend until coarsely chopped. Tip: You can use extra pesto sauce as a spread for crackers, toss it with steamed green beans or freeze it for future use. To freeze leftover pesto, spoon it into ice cube trays and, after it freezes, remove from the tray and store in reusable bags in the freezer. Take cubes out as needed and add to pasta recipes.


From “Six O’Clock Scramble Meal Planner,” Aviva Goldfarb, American Diabetes Association

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