Spinach-pesto and artichoke pasta salad

Prep 20 min
Total 35 min
Serves 6

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Ingredients

250 g
fusilli pasta
2 cups
packed spinach
1/4 cup
toasted sliced almonds
1/4 cup
grated parmesan
1 tbsp
1/4 tsp
1/3 cup
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

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

Chatelaine Quickies: One-pot pasta

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