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| General Category : Lunch |
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| Food Group : Vegetables, Pasta |
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| This tangy pasta salad is a sophisticated and fresh-tasting lunch. |
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Ingredients
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2 cups (500 mL) dry fusilli, gemelli or radiatore pasta |
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2 cups (500 mL) baby spinach leaves or watercress |
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1 can artichoke hearts, drained (14 oz/391 mL) |
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1 tbsp (15 mL) white wine vinegar |
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1 tbsp (15 mL) pesto |
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1 tsp (5 mL) finely grated lemon peel |
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2 tbsp (30 mL) extra virgin olive oil |
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1/4 tsp (1 mL) each salt and pepper |
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Parmesan cheese curls or slivers (optional) |
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Preparation
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Boil pasta in salted water until al dente, 10 to 12 minutes. Drain and rinse under cold water. Drain well and combine with spinach leaves and artichoke hearts.
Whisk vinegar with pesto, lemon peel, olive oil and salt and pepper until well-combined. Pour over cooked pasta and toss until noodles are evenly coated. Adjust seasoning to taste.
Top with Parmesan cheese curls if using.
Makes 4 servings.
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More Information
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| Tip: If using marinated artichokes, reduce vinegar to 1 tsp (5 mL). |
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Nutritional information
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Per serving: 275 cal (30% from fat), 9 g fat, 41 g carb, 9 g protein, 4 g fibre.
Make-ahead: Can be made at least 8 hrs ahead.
Light: Less than 10 g of fat per serving.
Meatless. High-fibre.
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Source
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© Homemakers.com
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