Spinach-pesto and artichoke pasta salad

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PREP TIME

20 min

TOTAL TIME

35 min

Serves

6

Spinach-pesto and artichoke pasta salad

Photo, Roberto Caruso

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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.

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