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Christine Westrom
Lunch pasta with artichoke and carrot julienne
Pasta salad to take for lunch with artichoke, baby kale and carrot julienne.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Drain and drain. Mix the still warm pasta with the bruschetta topping.
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Meanwhile, let the artichoke hearts drain and cut each artichoke into 4 parts. Chop the nuts coarsely.
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Mix the artichoke, carrot julienne and kale through the pasta and spread over the plates. Sprinkle with the nuts and cheese. Yummy! .
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Nutrition
405Calories
Sodium25% DV595mg
Fat29% DV19g
Protein32% DV16g
Carbs13% DV38g
Fiber36% DV9g
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