Low-Fat Vegan Pesto Pasta Salad (Gluten-free Option

• Produce

  • 1 large bunch Spinach

• Condiments

  • 4 tbsp Pesto, low-fat

• Pasta & Grains

  • 150 g Fusilli pasta

• Other

  • (Optional extras Assorted cooked green vegetables, pine nuts, black pepper

Found on wallflowerkitchen.com

Description

Ingredients

• 150g uncooked fusilli pasta (use gluten-free pasta, if needed)
• 4 tbsp low-fat pesto
• A large bunch of spinach
• (Optional extras) Assorted cooked green vegetables, pine nuts, black pepper

Directions

• Cook the fusilli according to the packets instructions. When using in a salad, I like to overcook the pasta slightly so that when its cooled it doesnt become too firm.
• Remove from the heat and add the spinach to the pot, allowing it to wilt for a minute.
• Drain the pasta and reserve a little bit of the hot water. Add the pasta back to the pan and add the pesto with a small amount of the reserved water, adding more if needed until the pesto is easy to mix.
• Add any optional extras such as pine nuts, cooked green veggies and some black pepper.
• Serve straight away or chill in the fridge and serve as a chilled salad. Keep refrigerated for up to 3 days. Enjoy!

Nutrition