Southwest Pasta Salad

Basil, prosciutto, and pine nuts pack plenty of flavor into this cool spinach and pasta salad.

Recipe from Diabetic Living
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  • 4 ounces dried multigrain penne pasta (1-1/4 cups)
  • 1/2 cup thin bite-size strips jicama
  • 1/2 cup thin bite-size strips zucchini
  • 1/2 cup chopped green or red sweet pepper
  • 1/4 cup frozen whole kernel corn, thawed and drained
  • 1/4 cup sliced radishes
  • Creamy Spinach Pesto
Creamy Spinach Pesto
  • 1 1/4 cups lightly packed fresh spinach
  • 1/2 cup lightly packed fresh cilantro
  • 2 tablespoons toasted sliced almonds
  • 2 tablespoons water
  • 1 tablespoon canola oil or olive oil
  • 1/2 teaspoon salt
  • 1/8- 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground black pepper
  • 1/4 cup light dairy sour cream

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Cook pasta according to package directions. Drain pasta and rinse with cold water; drain again. Transfer to a large bowl. Add jicama, zucchini, sweet pepper, corn, and radishes. Add Creamy Spinach Pesto; toss gently to coat.
Serve immediately or cover and chill for up to 24 hours. If chilled, stir before serving.
Creamy Spinach Pesto
In a blender or food processor, combine fresh spinach, cilantro, almonds, water, canola oil or olive oil, salt, crushed red pepper, and ground black pepper. Cover and blend or process until smooth. Add sour cream. Cover and blend or process just until combined. Makes 3/4 cup.

nutrition information

Per Serving: cal. (kcal) 130, Fat, total (g) 5, chol. (mg) 3, sat. fat (g) 1, carb. (g) 18, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 1, pro. (g) 5, vit. A (IU) 1409.12, vit. C (mg) 29.52, Thiamin (mg) 0.21, Riboflavin (mg) 0.17, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 72.57, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 219, Potassium (mg) 171, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 0.5, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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