Servings: 3 people
Calories: 479kcal
Equipment
- Skillet
Ingredients
- ¼ tsp Sea Salt
- 4 tbsp Freshly Grated Parmesan Cheese
- 1 Clove Garlic
- 2 tbsp Fresh Lemon Juice
- 2 cups Fresh Basil Leaves
- 4 tbsp Extra-Virgin Olive Oil
- ½ cup Toasted Pine Nuts
- ⅙ tsp Freshly Ground Black Pepper
- 16 Ounces Bow Tie Pasta
- Salt To Taste
- ½ cup Chopped Fresh Spinach
- ½ cup Sun-Dried Tomatoes Chopped
- ¼ ¼ cup Basil Pesto
- ¼ cup Creamy Caesar Dressing
- ½ cup Chopped Fresh Basil
- ½ cup Roma Tomatoes Diced
- ¼ cup Parmesan Cheese
Instructions
- Begin by boiling the pasta in a large pot with salted water until it’s al dente, approximately 12 minutes. Once cooked, strain and rinse with cold water to stop the cooking process.
- Heat a small non-stick skillet over medium heat and add in the pine nuts. Toast them until they become a golden brown, stirring often. In a medium bowl, combine the olive oil, lemon juice, garlic, salt and pepper and whisk until combined.
- Add in the fresh spinach leaves, sun-dried tomatoes, toasted pine nuts and grated parmesan cheese. Stir until everything is evenly coated in the mixture. In a large bowl, combine the cooked pasta with the pesto and creamy Caesar dressing. Stir until evenly combined.
- Add in the spinach mixture and chopped fresh basil leaves. Stir everything together gently until it is all incorporated. Transfer to a serving dish and top with the diced Roma tomatoes and parmesan cheese.
Video
Notes
• To make this dish even more flavorful, try adding some freshly grated Parmesan cheese.
• If you want to cut down on the fat content, use light Caesar dressing instead of the regular dressing.
• Make sure you don’t overcook your pasta, as it can become mushy.
Nutrition
Calories: 479kcal
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