1 (9 oz.) pkg refrigerated linguine
7 oz. refrigerated pesto with basil
5 c. shredded fresh spinach leaves
1 c. chopped fresh tomato
1 c. halved, thinly sliced red onion
1/4 c. pine nuts, toasted
3 t lemon juice
1/4 t salt
Directions
Cook linguine according to package directions.
Rinse and drain. Combine pasta, spinach, tomato, onion and pine nuts in large bowl.
Combine pesto, lemon juice and salt in small bowl.
Add to pasta mixture, toss well. Serve immediately.
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