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Spinach Pasta Salad
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-
Prep
20
min
-
Total
35
min
-
Servings
6
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Ingredients
-
3
cups uncooked bow-tie (farfalle) pasta (6 oz)
-
1
small tomato, cut into fourths
-
1/2
cup basil pesto
-
1/4
teaspoon salt
-
1/4
teaspoon pepper
-
4
cups bite-size pieces spinach leaves
-
2
medium carrots, thinly sliced (1 cup)
-
1
small red onion, thinly sliced
-
1
can (14 oz) quartered artichokes hearts, drained, rinsed
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Steps
-
1
Cook and drain pasta as directed on package. Rinse with cold water; drain.
-
2
While pasta is cooking, place tomato, pesto, salt and pepper in food processor or blender. Cover; process 30 seconds.
-
3
Toss pasta, pesto mixture and remaining ingredients.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 560mg
- 23%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 3g
- Protein
- 9g
- Vitamin A
- 110%
- 110%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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