Filter
Reset
Sort ByRelevance
Christine Westrom
Lunch pasta with artichoke and carrot julienne
Pasta salad to take for lunch with artichoke, baby kale and carrot julienne.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta according to the instructions on the package. Drain and drain. Mix the still warm pasta with the bruschetta topping.
-
Meanwhile, let the artichoke hearts drain and cut each artichoke into 4 parts. Chop the nuts coarsely.
-
Mix the artichoke, carrot julienne and kale through the pasta and spread over the plates. Sprinkle with the nuts and cheese. Yummy! .
Blogs that might be interesting
-
20 minLunchRed pepper, yellow bell pepper, green pepper, zucchini, olive oil, cream cheese, Pesto, tortilla wrap, Roast beef,tortilla rolls with roast beef and grilled vegetables -
15 minLunchroot, mayonnaise, sour cream, lemon juice, raisins, Brown bread, old cheese, mature cheese, cress,sandwich with carrot salad and cheese -
30 minLunchbutter, mushroom, garlic, parsley, Whole grain bread, feta, mature farm cheese, egg, Pesto,tosti funghi with egg -
45 minLunchchicken drumsticks, olive oil, butter, Red onion, garlic, chicken bouillon, White wine, thyme, fennel bulb, tomato, spring / forest onion, cooking cream, crayfish, cocktail shrimp, flat leaf parsley,coq au vin blanc with fennel and crayfish
Nutrition
405Calories
Sodium25% DV595mg
Fat29% DV19g
Protein32% DV16g
Carbs13% DV38g
Fiber36% DV9g
Loved it