Ingredients
- 1 lb fun shaped pasta
- 1 (10 ounce) jarpre-made pesto sauce
- 3 cups fresh baby spinach leaves
- washed and loosely torn
- 2 cups grape tomatoes
- 1 (14 ounce) canquartered artichoke hearts
- drained (packed in water
- not packed in oil)
- 1 garlic clove (pushed through garlic press)
- 1 teaspoon olive oil
- 12 cup shredded parmesan cheese
Instructions
- Boil pasta according to package directions.
- Drain and run under cold water until cool.
- Slice grape tomatoes into halves.
- If artichoke pieces are larger than bite size, cut them into smaller chunks.
- In large bowl, mix pesto, olive oil, garlic, and Parmesan.
- Once it's well mixed, add pasta, spinach, artichokes, and tomatoes.
- Toss until pasta and veggies are well coated.
- Chill for 1 hour to let the flavors blend, but can be served immediately if you're in a hurry.
- Toss again and serve.
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