Delicious dinner ready in 35 minutes. Enjoy this colorful salad made using spinach and pasta – a wonderful meal.
cups uncooked bow-tie (farfalle) pasta (6 oz)
small tomato, cut into fourths
cup basil pesto
cups bite-size pieces spinach leaves
medium carrots, thinly sliced (1 cup)
small red onion, thinly sliced
can (14 oz) quartered artichokes hearts, drained, rinsed
Cook and drain pasta as directed on package. Rinse with cold water; drain.
While pasta is cooking, place tomato, pesto, salt and pepper in food processor or blender. Cover; process 30 seconds.
Toss pasta, pesto mixture and remaining ingredients.
Use the packaged already-cleaned spinach found in the salad section of the produce department.
No bow-tie pasta in the pantry? Other medium-size pasta shapes, such as shells, rotini or fusilli, work too.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.