Spinach-pesto and artichoke pasta salad
1
- Prep Time20 min
- Total Time35 min
- Makes6 servings
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.
Nutrition (per serving)
Calories 335, Protein 11g, Carbohydrates 38g, Fat 16g, Fibre 3g, Sodium 283mg.
Excellent source of folate.
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