Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens

Beatriz Dacosta

Whole-wheat pastas have a firmer, chewier texture than white-flour pastas, and a robust flavor that stands up well to strong-flavored olive oil-based sauces or pestos.

Yield: Serves 5 (serving size: 2 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 30%
  • Fat: 12.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.3g
  • Carbohydrate: 51.9g
  • Fiber: 6.6g
  • Cholesterol: 5mg
  • Iron: 2.9mg
  • Sodium: 608mg
  • Calcium: 147mg

Ingredients

  • Pesto:
  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 1/4 cup sliced almonds
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Greens:
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 cups trimmed Swiss chard, sliced into 1/2-inch strips
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pasta:
  • 8 cups hot cooked (about 4 cups uncooked) whole-wheat pasta shells
  • 4 teaspoons grated fresh Parmesan cheese

Preparation

  1. To prepare pesto, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid.
  2. Drop tomatoes, almonds, cheese, basil, and garlic through food chute with food processor on; process until minced. Keeping processor on, add salt and red pepper. Slowly pour 1 1/2 tablespoons oil through food chute; process until well-blended, scraping sides. Add reserved soaking liquid 1 tablespoon at a time until mixture appears smooth. Set aside.
  3. To prepare greens, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Add Swiss chard; stir-fry 1 minute or until leaves turn bright green. Add water, salt, and pepper; cover and cook 2 minutes.
  4. Combine pesto and hot cooked pasta in a large bowl; toss well. Add greens mixture; toss well. Sprinkle with Parmesan.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole-Wheat Pasta Shells with Spicy Tomato Pesto and Winter Greens Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy