Caprese Pesto Penne

9 25 628
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Caprese Pesto Penne
Health Highlights


4 cup Arugula
1/2 cup Basil pesto
2 cup Cherry Tomatoes
2 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
1 cup, diced Mozzarella cheese, partially skimmed
2 cup Pasta, penne, whole wheat, dry
1/4 cup Pine nuts, dried (toasted)
1 dash Sea Salt (to taste)


Bring a big pot of water to a boil, add a liberal dose of salt, then cook penne according to package instructions. Drain and set aside.

Meanwhile, in a large skillet, heat 2 tablespoons olive oil to medium. Add garlic and cook, stirring continuously, for 30 seconds until it begins to turn pale golden. Add cherry tomatoes and continue stirring and cooking for 2 – 3 minutes, just until tomatoes start to soften.

Add arugula to the skillet and cook for 30 seconds, then add pasta, mozzarella, and basil pesto. Toss everything together until pasta is warmed through and everything is lightly coated in pesto.

Sprinkle with pine nuts and a pinch of salt, drizzle with more extra-virgin olive oil, and serve, passing more pesto at the table as needed.

Nutrition Facts

Per Portion

Calories 628
Calories from fat 312
Calories from saturated fat 78
Total Fat 35 g
Saturated Fat 8.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 11.7 g
Monounsaturated Fat 12.2 g
Cholesterol 22.3 mg
Sodium 717 mg
Potassium 734 mg
Total Carbohydrate 62 g
Dietary Fiber 9.5 g
Sugars 11.5 g
Protein 22.2 g

Dietary servings

Per Portion

Grain 2.7
Meat Alternative 0.2
Milk Alternative 0.7
Vegetables 1.9

Energy sources


Meal Type(s)