Bowtie Salad Primavera with Fresh Basil and Toasted Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 can (15 ounces) diced tomatoes |
1 can (2 1/2 ounces) sliced black olives, drained |
1 pound farfalle (bowtie) pasta |
1/2 cup balsamic vinaigrette |
1/2 cup chopped, fresh basil |
1/2 cup sliced green onions |
1/2 teaspoon crushed red pepper flakes |
1/3 cup toasted pine nuts |
1/4 cup freshly grated parmesan cheese |
2 cups baby spinach, slightly chopped |
2 garlic cloves, minced |
2 small zucchinis, sliced |
Directions:
1. Cook pasta as directed on the package until tender but firm. Rinse with cold water; drain. Toss pasta with tomatoes, zucchini, olives, green onions, garlic, vinaigrette and red pepper flakes. Cover and chill, if desired, for up to 24 hours. Just before serving, add spinach and basil; toss gently. Top with pine nuts and Parmesan cheese. *For convenience use canned tomatoes with garlic in place of plain diced tomatoes and garlic.
2. Nutritional Information Per Serving: Calories 400; Total fat 8g (Saturated fat 1.5g); Cholesterol 5mg; Sodium 600mg; Carbohydrate 69g; Fiber 4g; Protein 14g
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