Best 7 Pasta With Spinach Pesto Corn And Beans Recipes

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Indulge in a culinary delight with our tantalizing Pasta with Spinach Pesto, Corn, and Beans recipe, a symphony of flavors that will awaken your taste buds. This delectable dish features a vibrant spinach pesto, bursting with the freshness of spinach, the nutty flavor of pine nuts, and the tangy zest of lemon. Tossed with tender pasta, sweet corn, and protein-packed beans, this pasta dish is a perfect balance of taste and texture.

Unleash your creativity with our collection of additional recipes that offer exciting variations on this classic dish. Try the vibrant and flavorful version with roasted red peppers and sun-dried tomatoes, or savor the comforting and creamy rendition made with a luscious avocado pesto. For those who prefer a spicy kick, the arugula pesto with chili flakes will surely satisfy your craving. And don't miss out on the unique and refreshing take on this pasta dish, featuring a zesty lemon and herb pesto.

Each recipe offers a unique flavor profile, ensuring that there's something for every palate. Whether you're a seasoned home cook or a beginner looking to expand your culinary repertoire, our Pasta with Spinach Pesto, Corn, and Beans recipe and its variations will inspire you to create a delightful meal that will impress your family and friends.

Here are our top 7 tried and tested recipes!

SPINACH PESTO PASTA BAKE RECIPE BY TASTY



Spinach Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh spinach, fresh basil, pine nuts, parmesan cheese, garlic, salt, lemon juice, olive oil, whole wheat pasta, cherry tomato, mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

3 cups fresh spinach
1 cup fresh basil
¾ cup pine nuts
¼ cup parmesan cheese
3 cloves garlic
salt, to taste
¼ cup lemon juice
½ cup olive oil
1 box whole wheat pasta, prepared
2 cups cherry tomato, halved
½ cup mozzarella cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
  • Blend until you reach a creamy consistency. Set aside.
  • Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
  • Transfer the mixture to a baking dish and top with mozzarella.
  • Cover with foil and bake for 10-15 minutes.
  • Carefully remove and allow to cool for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 291 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

PASTA WITH SPINACH PESTO SAUCE



Pasta with Spinach Pesto Sauce image

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

Provided by Sheila Martin

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 13

16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
⅛ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
½ cup diced red onion
¼ cup bacon bits
1 pound penne pasta

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  • Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  • Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g

SPINACH PESTO PASTA RECIPE BY TASTY



Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

  • In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  • In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  • Remove the chicken and slice.
  • Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
  • Serve and top it off with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

PASTA WITH SPINACH, BEANS AND PANCETTA



Pasta With Spinach, Beans and Pancetta image

This is wonderful pasta with tons of flavor. It is incorporates a lot of different flavors but is well worth the little bit of extra time to make it. The white beans make for a very hearty creamy flavor along with the pancetta, and the spinach makes for a great light addition to the pasta. I hope you give this a try.

Provided by SarasotaCook

Categories     Pasta Shells

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb oricchette pasta (little ears or bow tie would work fine or small shells)
2/3 cup pancetta, diced
1 onion, medium and finely chopped
20 ounces cannellini beans, drained and rinsed (1 1/2 cans)
5 plum tomatoes (lightly seeded and chopped)
5 -6 ounces Baby Spinach (1 bag of fresh spinach)
5 teaspoons of minced garlic
1/2 teaspoon red pepper flakes (adjust as to how much heat you want)
1/2 cup dry white wine (chardonney or chablis)
1/2 cup chicken broth
1/4 cup parsley, chopped
1 tablespoon kosher salt
1 teaspoon black pepper
3 tablespoons olive oil, to (1 to saute the vegetables, 2 for the spinach)
1 tablespoon butter
1 cup grated parmesan cheese
4 tablespoons olive oil

Steps:

  • Bean sauce -- In a large saute pan, add 1 tablespoon of the olive oil and saute the pancetta until lightly brown. Then add the onion, red pepper flakes and continue cooking until the onion is slightly soft and translucent. Then add the beans, salt and pepper, wine, chicken broth, and parsley. Simmer 10-15 minutes on low. Mash up the beans slightly with a fork. The beans will naturally thicken the sauce.
  • Pasta -- While the beans cook, start cooking your pasta according to directions.
  • Spinach -- Now . while the beans simmer and the pasta cook, lets make the spinach. In a large skillet heat the 2 tablespoons olive oil and butter. Add the garlic and cook just a minute until lightly browned, then add the tomatoes and cook 3-4 minutes until they start to break down. Next, add the spinach and cook until lightly wilted just a couple of minutes, not too long. Add additional salt and pepper and cook until spinach is slightly wilted.
  • Combine -- Drain the pasta, (reserve a little of the water) and toss with the bean mixture, parmesan cheese, and the spinach mixture. Add a little of the pasta water if you would like a little more sauce. I also like to drizzle just a bit of good olive oil the top. ENJOY!
  • Some good toasted baguettes are perfect with this. Just topped with a little olive oil is all.

PASTA WITH SPINACH PESTO, CORN, AND BEANS



PASTA WITH SPINACH PESTO, CORN, AND BEANS image

Categories     Pasta     Side     Vegetarian

Yield 4 cups

Number Of Ingredients 32

For the Spinach Pesto -
Process:
1 cup fresh spinach, packed
1/2 cup basil leaves, packed
1/4 cup olive oil
2 T. pine nuts, toasted
2 T. fresh lemon juice
1 T. lemon zest, chopped
1 clove garlic
1 t. kosher salt
1/2 t. sugar
1/4 t. red pepper flakes
For the Pasta
and Vegetables -
Cook:
1/4 lb. pappardelle
2 cups fresh corn kernels
1 1/2 cups green beans, trimmed, halved
For the Tomato Garnish -
Combine:
1 cup tomatoes, seeded, diced
1 T. white wine vinegar
1 T. olive oil
Salt and pepper to taste
To Serve -
Layer; Toss Together:
1 cup whole milk ricotta
Drained pasta and vegetables
Spinach Pesto
1/2 cup Parmesan cheese, grated
Tomato Garnish
Olive oil, coarse sea salt, and coarsely ground black pepper

Steps:

  • 1. Process all pesto ingredients in a food processor until paste-like; set aside. 2. Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another pasta shape, adjust time as package directs. When 7 minutes are left in cooking the pasta, add the vegetables.) 3. Combine ingredients for Tomato Garnish while pasta and vegetables cook. 4. To assemble - Layer components by first placing ricotta in a large bowl; season with salt and pepper. Top with pasta and vegetables. Pour pesto over pasta and toss. Sprinkle with Parmesan and tomatoes, then finish with oil, salt, and pepper. Toss lightly.

PASTA WITH BEANS AND SPINACH PARMESAN



Pasta with Beans and Spinach Parmesan image

Make and share this Pasta with Beans and Spinach Parmesan recipe from Food.com.

Provided by Marie

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni (8oz)
1 cup thinly sliced onion
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon water
6 cups fresh spinach leaves
3 tomatoes, seeded & chopped
1 (15 ounce) can cannellini beans, rinsed & drained
1/3 cup grated parmesan cheese

Steps:

  • Cook pasta until just tender.
  • Ladle 1 cup of pasta cooking liquid into bowl and reserve.
  • Drain pasta.
  • Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
  • Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
  • Cover& cook until spinach wilts, about 3 minutes.
  • Add cannellini beans& pasta.
  • Cover& cook until heated, about 2 minutes.
  • Stir in cheese& season with salt& pepper.

PESTO PASTA WITH WHITE BEANS AND HALLOUMI



Pesto Pasta With White Beans and Halloumi image

This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.

Provided by Yotam Ottolenghi

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/3 cup/75 milliliters olive oil
6 garlic cloves, peeled and thinly sliced
1 medium green serrano chile, stemmed and halved lengthwise
1 tablespoon fresh thyme leaves, chopped
2 (15.5-ounce/400-gram) cans cannellini beans, drained and rinsed
3 cups (about 9 ounces/250 grams) short, twirled pasta, preferably gemelli or trofie pasta
3 cups/700 milliliters chicken or vegetable stock
Kosher salt and black pepper
1/4 cup/60 milliliters lemon juice (from 2 lemons)
1 block halloumi (around 7 ounces/200 grams), very finely grated
Heaping 1/3 cup/50 grams pine nuts, well toasted
2 small garlic cloves, roughly chopped
3 lightly packed cups (about 2 ounces/60 grams) arugula (rocket), roughly chopped
1/2 cup/20 grams roughly chopped parsley (leaves and tender stems only)
1/3 cup/90 milliliters olive oil, plus more as needed
Kosher salt and black pepper

Steps:

  • Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
  • As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
  • When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the pasta. Al dente pasta is cooked through but still has a slight bite to it.
  • Be generous with the pesto. It's the star of the show, so don't be afraid to use a lot of it.
  • Add the corn and beans at the end of cooking. This will prevent them from getting overcooked and mushy.
  • Serve the pasta immediately. It's best enjoyed fresh and hot.

Conclusion:

This pasta with spinach pesto, corn, and beans is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy pasta recipe, give this one a try.

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