Spinach-pesto and artichoke pasta salad
By Chatelaine
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Photo, Roberto Caruso
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
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.
Chatelaine Quickies: One-pot pasta
Nutrition (per serving)
- Calories
- 335,
- Protein
- 11 g,
- Carbohydrates
- 38 g,
- Fat
- 16 g,
- Fibre
- 3 g,
- Sodium
- 283 mg.
- Excellent source of
- folate
