Use Ronzoni® Healthy Harvest® pasta which has 30g of whole grain per serving and is an excellent source of fiber.

Reviews
great with fresh summer tomatoes and pesto from my herb garden. The almonds were okay, but i think the pine nuts would be better.
- paps, Ohio

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Refrigerated pesto sauce becomes a handy dressing for the linguine.

 

Servings: Makes 4 side-dish servings.

Total: 25 mins

Rated:

 

 

Ingredients

2 ounces packaged dried linguine or fettuccine

1/2 cup purchased refrigerated pesto sauce

1 tablespoon lemon juice

1 cup shredded fresh spinach

1/2 cup coarsely chopped, seeded tomato

1 small red onion, thinly sliced (1/3 cup)

2 tablespoons pine nuts or slivered almonds, toasted

 

Directions

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

2. In a large mixing bowl combine pesto sauce and lemon juice. Add pasta; toss to coat.

3. Add spinach, tomato, and red onion to pasta mixture; toss until mixed. Sprinkle with nuts. Serve immediately. Makes 4 side-dish servings.

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