One of my favorite things to do on Sunday is to cook my meals for the week. I choose recipes that make great leftovers and will be easy to pack up for lunches at work. This spinach pesto is healthful yet so filling! It would be great with zucchini or even some chicken, but I served it over a bed of spinach to add some protein.
- 1 pound whole wheat penne
- 3 garlic cloves
- 2 oz goat cheese
- 1 oz fat free cream cheese
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/2 cup fresh basil
- 8 oz fresh baby spinach leaves
- 1 cup cherry tomatoes, halved
- 2 tablespoons freshly grated Parmesan
Bring a large pot of salted water to boil. Add the penne and cook until it is tender, stirring occasionally, about 12 minutes, then drain.
In a food processor, add the garlic, goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, basil, and the spinach leaves.
Blend until the mixture is smooth and creamy.
Meanwhile, cut the cherry tomatoes in half.
Mix the pesto mixture in with the pasta and toss well.
To serve, add the cherry tomatoes and sprinkle fresh grated Parmesan cheese. I served over a bed of spinach.