Penn Herb Wellness Guide
Whole Wheat Penne with Walnut Sage Pesto, Spinach, and Zucchini
Ingredients
- 1 10 oz bag baby spinach
- 4 zucchini, quartered and sliced
- 4 cups whole wheat penne, cooked
- 1/4 tsp salt
- 1/2 cup fresh flat-leaf parsley leaves
- 2 1/2 Tbs chopped walnuts
- 2 Tbs fresh sage leaves
- 2 Tbs fresh lemon juice
- 2 Tbs extra-virgin olive oil
- 3 garlic cloves (1 for the pesto, 2 minced for the vegetable mixture)
- 1/3 cup vegetable broth
- 1/4-1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- 1 Tbs Parmesan cheese per serving
Directions
- Cook penne according to package directions, cool and set aside.
- Spray a pan with cooking spray, heat over medium heat. Add zucchini and minced garlic and stir fry lightly (for about 5 min max). Add spinach, garlic salt and oregano and cook through until spinach is wilted. Set aside.
- Combine 1/4 teaspoon salt, parsley, and next five ingredients (through 1 clove garlic) in a food processor; process until finely chopped, scraping sides.
- With processor on, slowly pour broth through food chute, processing until well blended.
- Combine penne and pesto in a pot on low heat until combined and heated through. Add pepper and mix well. Add in vegetables and serve warm, top with 1 Tbsp Parmesan cheese per serving.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.