Updated Oct 11, 2018Chatelaine
- 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.
NutritionCalories 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