Spinach & Pesto Pasta

January 26, 2016

Every Sunday night, I make my lunch for the entire week. It’s typically one dish that I’ll make 5 servings of and just warm it up at work. But meal prepping is always hard since it’s always a balancing act between good flavor, healthy, and something that will taste good when its microwaved. One of my favorite recipes is this one, the Spinach and Pesto Pasta.

Pesto is probably one of my favorite ingredients when cooking, especially with pasta. Pair it with some hand torn spinach, and the recipe essentially writes itself. This pasta reheats great, is dripping with flavor, but not something that will kill your waistline. Give the recipe a try and let us know how you like it!



Yield Amount: 5 servings Prep Time: 5 minutes Cook Time: 20 minutes
Total Time: 25 minutes


1 lb whole wheat angel hair pasta
1 lb ground beef
2 Serrano chili peppers, diced
3/4 cup mushrooms, chopped
5 tbsp Basil Pesto (I prefer Classico)
2 cups hand torn spinach
2 tbsp olive oil
Salt and pepper (to taste)


  1. Set the pasta to boil per the instructions on the box
  2. Once the pasta is done, drain and rinse with cold water. Set aside
  3. Heat skillet on medium-high heat, add olive oil when warm
  4. Add ground beef, salt and pepper
  5. Stir beef until lightly browned, about 5 minutes
  6. Reduce heat to medium, add peppers and mushrooms
  7. Stir and cook for additional 5 minutes
  8. Add 1/2 cup spinach and 1 tbsp pesto sauce
  9. Stir, reduce heat to medium-low and cover
  10. Let sit for 5 minutes
  11. Uncover, reduce heat to low
  12. Stir and add drained pasta
  13. Add remaining spinach and pesto, add additional salt and pepper
  14. Mix well, making sure to cover pasta evenly
  15. Cover on low heat for 3-4 minutes
  16. Uncover, and serve (or let cool and separate into containers for the week!)
  17. Take a picture, tag @Pizza_and_Perrier, enjoy!