Spinach Artichoke Whole-Wheat Penne

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Loved how this recipe is flavorful yet unusually healthy for a pesto type sauce. I do advise cooks to start with a LARGE size skillet (see the step for browning the artichoke hearts rather than the medium size listed in the recipe. By the time you add the pesto, pasta, and cheese, you will wish you had a large skillet for stirring all that together. Lots of cleanup required - skillet, pasta pot, food processor, etc -- but worth it. We made our own whole wheat pasta, so that factored in ...

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I made this tonight as part of "meatless Monday." I thought this was very good, and a nice change up from a regular pesto!

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Easy pasta recipe - tastes good and is good for you. I did not have mint on hand so I added the zest and juice of 1 lemon for a little zip and it tasted quite good. Both me and my husband liked it. Though it took me longer than 30 minutes to prepare I will definitely keep this recipe.

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This recipe was fairly easy, and I also added some sauteed mushrooms and chicken. My husband liked it, but I thought it needed more flavor. Even though I like using spinach in recipes, because it's so healthy, I still felt this dish would have been better with more of a traditional basil pesto. I also omitted the mint. Not sure if that would have added what I was looking for. I did like the consistency of the spinach pesto, and if I was making it with basil, I would make sure it did not be too thick. Most of Rachel's recipes also take me longer than 30 minutes to prepare!

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I made this to go along with the chicken from this episode because it looked good when Rachael made it on TV.

I had to tweek it a little because I didn't have the spinach. I used swiss chard from my garden and it worked out just fine. This recipe was very tasty. It could have used some color though and I think next time I may add some roasted red pepper or halved cherry tomatoes. The taste was right on though and I like that it doesn't call for a bunch of oil. I didn't miss the oil at all in this dish !

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sorry rachael - the mint totally messed up the flavor and if I make it again I will omit it. I agree with Rozell - definitely NOT 30 minutes either and extremely bland. A waste of relatively expensive ingredients.

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My family loves pesto made with basil, but we really did not care for this much. Despite the fresh herbs, it tasted so bland. I ended up throwing out the leftovers. There is rarely a recipe from Rachel that I make again -- most of her recipes are just okay and they never take just 30 minutes!

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Used walnuts instead of almonds since I didn't have them on hand and dish was still great.

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I had no idea this was going to come out so good! I added garlic & herb feta cheese instead of parmagiano and it was amazing.

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This is the first time I ever made pasta let alone pesto and it turned out fantastic! My parents loved it and my dad went back for seconds. The artichoke hearts added great flavor and my dad liked that the pesto didn't feel as thick and heavy as most pestos do. I used whole wheat penne rigate to make this dish even healthier without sacrificing flavor. I'll definitely make this again in the future.