Healthy Baked Pesto Rigatoni
Ingredients
- 1 lb. whole wheat rigatoni
- 23 – cups chopped heirloom tomatoes
- 1/2 cup 1/2 cup water
- 1/2 cup 1/2 cup shredded cheese of choice (I used Asiago)
- pesto (recipe follows)
- 2 cups 2 cups spinach
- 1 cup 1 cup kale
- 1 cup 1 cup basil
- 3/4 cup 3/4 cup almonds or pine nuts
- 1/2 cup 1/2 cup olive oil
- 1/4 cup 1/4 cup Parmesan or Asiago cheese
- 1/2 teaspoon 1/2 teaspoon salt
- 3 large cloves garlic
- 1 juice of lemon (optional)
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Instructions
- Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
- While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
- Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Source
Original recipe: View Original