Mrs D: "I made this with whole wheat pasta and spinach in…" Read More
9Ingredients
690Calories
30Minutes

Ingredients

  • 1 pound whole wheat penne
  • extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 1 pint cherry tomatoes
  • 4 cups arugula
  • 1/2 cup basil pesto (store-bought or homemade)
  • 8 ounces fresh mozzarella (buffalo if you can get your hands on it!, cut into bite-sized pieces)
  • 1/4 cup pine nuts (toasted)
  • coarse sea salt (to taste)
Read Directions

NutritionView more

690Calories
Sodium24%DV570mg
Fat38%DV25g
Protein63%DV32g
Carbs31%DV92g
Fiber44%DV11g

PER SERVING *

Calories690Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat8g40%
Trans Fat
Cholesterol45mg15%
Sodium570mg24%
Potassium610mg17%
Protein32g63%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber11g44%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(16)

Yummly User
Mrs D 18 May
I made this with whole wheat pasta and spinach instead of arugula. It was delicious, and so quick and simple. It took longer to boil the pasta than it took me to put the meal together! My husband said it was restaurant quality. Yum!
Seda 30 Mar
This recipe is incredibly delicious! This will be a recipe to keep for sure.
AC T 19 Mar
Loved it, my whole family did. 3 year old and all.
delicious, good meal with friends
Melissa 9 Mar
Wow! This was fast, easy and turned out great! We added a little more pesto and some chicken for a protein, and it was awesome!
Mitch 14 Feb
Turned out great... we let the fresh mozzarella soften a little bit/melt more and it spread out the flavor nicely throughout the dish. Will make again
The flavors are there and it was definitely easy to make. Don't toss the pasta in a hot skillet for too long otherwise the mozzarella can melt and change the way the dish was intended to be served. In fact, I will be tossing in a bowl, away from additional heat, next time I make it.
Le 30 Oct 2017
Replaced mozzarella with Asiago .. and added baked of girl tofu that I cooked in the oven 👍🏼👍🏼
Mrs. Mann 10 Oct 2017
Easy recipe that’s good on the side of almost anything or can be a cold party pasta dish. I used feta cheese over mozzarella because that’s what I had in my kitchen. I don’t think the recipe needs the extra garlic, and olive oil when pesto itself is pretty garlicky.
Felicia 21 Jun 2017
This is a great, simple pasta recipe! Super easy and really delicious.
Yvonne Orosa 19 Apr 2017
Delicious and healthy! I did not include the mozzarella, because I don't care for cheese, and it was wonderful. My store bought pesto had some parmesan, but if I use my homemade cheese-less pesto, I'm sure it would be just as tasty for a vegan version.
Kara M. 13 Apr 2017
Delicious! Very flavorful without any changes. And it was very easy to make, which is always a win in our house!
Jenn K. 29 Mar 2017
Good! Used homemade kale pesto though which came out well. Could easily sub tomatoes, spinach, just about any veggie in here. Broccoli would be good too.
Laura B. 27 Jun 2016
It was a good, easy recipe. Just needed salt and pepper. I think we melted the cheese too much, it probably would have been a little better if we waited longer before adding the cheese. Will probably make again!
Charlotte S. 26 Jan 2016
Did this twice and added some herb chicken the second time. Loved it both times! Next time I´ll try to spice it up with some red peppers. Thank you for the recipe!
Karen S. 20 Jan 2016
I did make this and wouldn't change nor add a single ingredient, family absolutely devoured it, thank you for this amazing recipe.