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Spinach Pesto Pasta with Cherry Tomatoes

Spinach Pesto Pasta with Cherry Tomatoes

  • 1 pound dried corkscrew pasta
  • 4 tbs. butter, divided
  • 2 tsp. olive oil
  • 1 tsp. crushed garlic
  • 4 oz. basil pesto
  • 1 (27 oz.) can Glory Foods Seasoned Spinach
  • 1/2 cup cherry tomatoes; halved
  • 1/3 cup (tiny) cubes of white cheddar cheese
  • 1 tsp. lemon zest grated
  • Parmesan cheese for serving


  1. Cook pasta according to box directions.
  2. Drain pasta and return to pot along with 2 tbs. of butter and pesto; mix well and set aside.
  3. Melt remaining butter and olive oil in a large skillet and cook garlic for one minute.
  4. Drain Glory Foods Seasoned Spinach and press out all excess liquid. Add to skillet and cook (stirring occasionally) until hot.
  5. Add to pasta along with tomatoes, cheddar cheese cubes and lemon zest; mix well to combine.
  6. Serve warm with Parmesan cheese and crusty bread, if desired.

Recipe by Michaela Mercer Rosenthal,