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Lunch pasta with artichoke and carrot julienne
 
 
4 ServingsPTM15 min

Lunch pasta with artichoke and carrot julienne


Pasta salad to take for lunch with artichoke, baby kale and carrot julienne.

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Directions

  1. Cook the pasta according to the instructions on the package. Drain and drain. Mix the still warm pasta with the bruschetta topping.
  2. Meanwhile, let the artichoke hearts drain and cut each artichoke into 4 parts. Chop the nuts coarsely.
  3. Mix the artichoke, carrot julienne and kale through the pasta and spread over the plates. Sprinkle with the nuts and cheese. Yummy! .


Nutrition

405Calories
Sodium25% DV595mg
Fat29% DV19g
Protein32% DV16g
Carbs13% DV38g
Fiber36% DV9g

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