3 c. farfalle pasta
1 roma tomato, chopped
1/2 c. basil pesto
1/4 tsp salt and pepper
4 c. spinach leaves, chopped
2 medium carrots, thinly sliced
1- 14 oz. can artichoke hearts, drained, chopped
cook and drain pasta as directed on package. Rinse with cold water; drain.
meanwhile, in a food processor, blend tomato, pesto, salt and pepper for 30 seconds.
toss pesto mixture, pasta, and remaining ingredients.
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