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Spinach-pesto and artichoke pasta salad

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  • Prep Time20 mins
  • Total Time35 mins
  • Makes6 servings
Spinach-pesto and artichoke pasta salad

Photo, Roberto Caruso

Chatelaine Triple Tested

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Ingredients

  • 250 g fusilli pasta

  • 1 garlic clove

  • 2 cups packed spinach

  • 1/4 cup toasted sliced almonds

  • 1/4 cup grated parmesan

  • 1 tbsp lemon juice

  • 1/4 tsp salt

  • 1/3 cup olive oil

  • 1/4 cup 2% plain yogurt

  • 398-mL can artichoke hearts, drained and chopped

Instructions

  • COOK pasta following package directions, but omitting salt, until tender, 7 to 8 min. Drain and rinse with cold water.

  • WHIRL garlic clove with spinach, almonds, parmesan, lemon juice and salt in a food processor until finely chopped. Gradually whirl in oil until smooth.

  • COMBINE pesto with yogurt in a large bowl. Stir in pasta and artichokes.


Nutrition (per serving)

Calories 335, Protein 11g, Carbohydrates 38g, Fat 16g, Fibre 3g, Sodium 283mg.
Excellent source of folate.

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