Florentine Pasta Salad
Refrigerated pesto sauce becomes a handy dressing for the linguine.
Ingredients
-
2 ounces packaged dried linguine or fettuccine
-
1/2 cup purchased refrigerated pesto sauce
-
1 tablespoon lemon juice
-
1 cup shredded fresh spinach
-
1/2 cup coarsely chopped, seeded tomato
-
1 small red onion, thinly sliced (1/3 cup)
-
2 tablespoons pine nuts or slivered almonds, toasted
Directions
1.
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
2.
In a large mixing bowl combine pesto sauce and lemon juice. Add pasta; toss to coat.
3.
Add spinach, tomato, and red onion to pasta mixture; toss until mixed. Sprinkle with nuts. Serve immediately. Makes 4 side-dish servings.
Nutrition information
Calories 224, Total Fat 15 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 150 mg, Carbohydrate 19 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Wild-About-Mushrooms Pasta
Fresh mushrooms, cooked delicately with seasonings, add a rich and earthy flavor to this pasta side dish.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
