Pesto Pasta Salad

  • Prep 15 min
  • Total 30 min
  • Servings 6

Ingredients

2 1/2
cups uncooked penne pasta (7 1/2 oz)
2
cups bite-size pieces fresh green beans
1
tablespoon pine nuts
1 1/2
cups firmly packed fresh basil leaves
1/3
cup freshly grated Parmesan cheese
1
tablespoon fat-free ricotta cheese
1
clove garlic
1/4
cup fat-free chicken broth with 33% less-sodium
4
teaspoons extra-virgin olive oil
4
cups washed fresh baby spinach leaves
1
pint (2 cups) cherry tomatoes, halved
1/4
cup red wine vinegar

Steps

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  • 1
    Cook pasta as directed on package, omitting salt and adding green beans for last 4 minutes of cooking. Drain pasta, reserving 1/4 cup cooking water.
  • 2
    Meanwhile, in blender or food processor, place nuts, basil, Parmesan cheese, ricotta cheese, garlic, broth and oil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  • 3
    In large bowl, mix pasta, green beans, spinach and tomatoes. Add pesto, vinegar and reserved 1/4 cup cooking water; toss to coat.

Notes









Tips

Expert Tips

  • This is a great meatless main dish, but if you like, stir in 1 1/2 cups of shredded cooked chicken or a 7-ounce can of tuna, drained and flaked.
  • Try arugula or field greens instead of the spinach, or chopped cooked broccoli or cauliflower instead of the green beans.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
460mg
13%
Total Carbohydrate
37g
12%
Dietary Fiber
4g
19%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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