Whole Wheat Penne with Pesto and Spinach

The picture for this Whole Wheat Penne with Pesto and Spinach doesn’t do it justice because this pasta dish is incredibly good and tasty.

Whole Wheat Penne with Pesto and Spinach
This Whole Wheat Penne with Pesto and Spinach recipe that is super easy to put together. Just boil the pasta and mix the ingredients and you are done, it is that easy!!

I normally buy a good quality pesto sauce made with either extra virgin olive oil or olive oil. I have found that some of them can include trans fats, hydrogenated oils, CRAZY, so beware!

Anyhow, this Whole Wheat Penne with Pesto and Spinach pasta can be made with which ever type of pasta of your choice. If you like use gluten free pasta as well. I am sure it will work well as well



Whole Wheat Penne with Pesto and Spinach

Yield: 4-6 servings


1 13 oz package of whole wheat penne pasta
7 oz package of fresh spinach
1 small package of peas, can be frozen or in a can
1/2 cup pesto sauce, I use more, we love pesto
1/4 cup Parmesan cheese
1/4 cup pine nuts, optional, I know they are expensive
Salt to taste



Cook pasta to aldente stage, about 8-10 minutes. Transfer to a big bowl and add the other ingredients except spinach.

Let the pasta cool for a couple of minutes before adding the spinach so it doesn't wilt too much. If you are using frozen peas cook them before adding to the pasta. Serve. It is that easy!!

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  1. Can I invite myself to join you for the pizza feast? This looks scrumptious!

  2. What a great flavor for pizza! I love using pesto for the sauce on pizza!

  3. The.Boy really loves shrimp so I”m sure this would become a favorite for him!

  4. Really nice spin on the traditional pizza. Looks great.

  5. Pizza night sounds awesome Miriam. Hey, goto make life easier sometimes. The whole wheat looks really, nice and the flavors are so good. Pinning.

  6. Girl, you know to make a pizza!! This looks amazing AND beautiful!!

  7. I wish I could get myself invited to your house to enjoy this gorgeous pizza :-P

  8. This pizza looks outstanding!

  9. OMG, i got so hungry right now. Looks sensational. i think i need a snack.. it’s 3:30, i can’t possibly wait another 3 hours for dinner. Very creative!!!

  10. Hi,
    Thank you so much for this recipe! I tried it tonight with the homemade crust, but the crust came out very stiff. I noticed that it wasn’t very flexible when I was rolling it, I’m wondering if the reason why was because I didn’t use the additional gluten you have on the recipe? Or could it be that I just put all the ingredients together, when making the crust, should I have mixed the yeast with the lukewarm water first? Thank!!

    • Did you use instant yeast or regular yeast? If you used instant yeast it does not matter if you mixed all of the ingredients together without letting the yeast mix in w/ the lukewarm water first. If you use any other type of yeast then you have to do that first. I am so sorry it didn’t turn out good :-(

  11. I think I might have had regular yeast, it says fast acting so I thought it was the same thing. Everyone LOVED the pizza, so this is a keeper. Thank you again!

  12. I make a pizza very similar to this, the only difference is that I add broccoli. It’s a favorite in our house! I just found your blog and I’m loving all the great recipes!

  13. I actually made this last Sunday evening. I read all the ingredients throughouly and I bought a premade whole wheat crust. I didn’t think about squeezing out the water from my frozen shrimp which is probably why mine was quite watery when I had fixed it! I will definitely remember that step next time! Otherwise it was pretty good! My husband and I loved it.

    • Yes that will help :-) That is what I would suggest. I have too done the pizza without doing it and it got a bit soggy. Not after squeezing them. Thanks for stopping by.

  14. I made this tonight it was pretty good! The only thing I did different was I sauteed my shrimp in garlic before putting it on the pizza.

  15. Looks great! I assume you use frozen raw shrimp?

  16. really good idea! I will make this for sure!

  17. DH would love this! I was wondering if I could slightly prebake the crust, add toppings, wrap and freeze for a quick meal later on, or even bake the whole pizza first, then freeze or would it mess with the shrimp having previously been frozen. I’m trying to find some way for him to have a larger variety of lunches. (He does have access to fridge/freezer as well as a microwave and range/oven.)


    • I think just pre-baking the crust maybe best. I am not sure if doing the entire pizza would make the shrimp rubbery later on when you heated up in the oven back again. I guess you can try if you like but I have not made that before myself. Sorry I couldn’t be of more help.

  18. Hit the spot! Loved this recipe, thanks for sharing!

  19. Just saw this on Pinterest, oh my goodness it looks amazing!!

  20. i was wondering if i used raw shrimp would i cook them first or place on pizza raw to keep them from becoming rubbery from overcooking

  21. This pizza looks amazing but I have a question in regards to the shrimp . When you use a pizza stone or a steel pizza , the pizza cooks very fast. Is that enough time to get the chicken cooked ? Also do you use the low moisture mozzarella cheese or just the one that comes shaped in a ball? Do you cube it or shred it?

    • The shrimp doesn’t need much time to get cooked so the time in the oven when making this pizza is enough. I used the regular mozzarella cheese they have at the store. I don’t know if it is low moisture, I didn’t even know they had low moisture cheese :-) I hope this helps!

  22. Hi ~
    You mentioned that you make two pizzas: one plain for kids and on the other you get creative.. You also mentioned that you use pizza stoneS.  Do you make one pizza at a time or do you put the two stones in the oven at the same time and cook both pizzas at the same time.  Also in regards to the pesto. I make my own pesto that I keep in the refrigerator until is gone. For some reason my Pesto is not that spreadable because it gets kind of hard with time.  If I’m to use my homemade pesto how can I thin it so that it can be spread on the dough? 

    • I make both at the same time and I bake them at the same time one on each pizza stone since I have two. I would suggest you let the pesto sit at room temperature for 1-2 hours and then maybe add 1 tbsp of olive oil. I believe when the pesto sits in the fridge at a cold temperature it solidifies so taking it out of the fridge for a while may help. I hope this helps. Thanks for stopping by.

  23. Hi Miryam.  After reading this recipe I knew I had to make it .  Just got up the table  after eating this delicious pizza .  The only thing that I wonder what I did wrong to have a semi watery result .  I cooked the shrimp before adding to the pizza and other than that , wonder where the liquid came from 

    • UUMM…I am not sure. I used frozen shrimp which I thawed and squeezed so that it wouldn’t have excess water. I don’t see any ingredients besides the shrimp that would have moisture to make the pizza watery so I am not sure :-( Sorry I couldn’t be of any help!! Thanks for stopping by.

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