Florentine Pasta Salad Recipe

Easy pasta salad. Linguine, spinach, and mushroom salad with a sun dried
tomato-pesto dressing, garnished with pine nuts.
4 servings
 40 min 25 min prep

Sun dried tomato-pesto dressing
1/3 cup sun-dried tomatoes, chopped (Not packed in oil)
1/3 cup water
1/2 garlic clove, chopped
1 tablespoon red onions, chopped (1/4 small onion)
1/2 (7 ounce) package pesto sauce
1 tablespoon lemon juice
Pasta Salad
2 ounces dry linguine or fettuccine pasta or spaghetti
1/4 cup fresh mushrooms, sliced (.6 ounces)
1 cup fresh spinach, shredded
2 tablespoons pine nuts or slivered almonds, toasted

Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave
uncovered on HIGH for 2 minutes.
Set aside until they have absorbed the water and cooled (20 minutes).
Cooke pasta according to package directions for al dente pasta (8-10
minutes); drain.
Rinse with cold water, and drain again.
In a skillet or wok, over high heat, sauté mushrooms.
Blend garlic, onions, cooled tomatoes, and pesto sauce.
In a large mixing bowl, combine pesto mixture and lemon juice.
Add pasta; toss to coat.
Add spinach and mushrooms; mix well.
Sprinkle with nuts; serve immediately.


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