Spinach-pesto and artichoke pasta saladBy Chatelaine
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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.
- 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
- 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
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Nutrition (per serving)
- 11 g,
- 38 g,
- 16 g,
- 3 g,
- 283 mg.
- Excellent source of