

Pesto pasta salad
Ingredients
- 250g legume-based pasta
- ½ cup pesto
- 2 courgetteszucchini, summer squashX, 1 sliced thinly lengthways, 1 spiralised or grated
- 250g cherry or grape tomatoes, halved
- ½ cup pitted black olives
- ¹⁄³ cup reduced-fat feta, crumbled
- 100g bag baby spinach
- 2 tablespoons pine nuts, toasted
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Instructions
1 Cook pasta as per directions on pack. Drain and allow to cool for a few minutes before tossing with pesto.
2 Add sliced courgette to a frying pan with a drizzle of extra-virgin olive oil for about 1 minute on medium heat.
3 Mix the fried and spiralised courgette, tomatoes, olives, feta and the spinach leaves in a large bowl. Serve the salad sprinkled with pine nuts.
Variations
This recipe can also be made using spinach & cheese-filled tortellini in place of pasta.
Nutrition Info (per serve)
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Calories 545cal
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Kilojoules 2290kJ
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Protein 23.1g
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Total fat 30.6g
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–Saturated fat 5.2g
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Carbohydrates 40.5g
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–Sugars 4.3g
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Dietary fibre 8.5g
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Sodium 407mg
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Calcium 170mg
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Iron 6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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