This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.
Provided by Hey Jude
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
- Drain and rinse pasta and broccoli.
- In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
- Season with salt and pepper.
- In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.
Nutrition Facts : Calories 280.3, Fat 16.1, SaturatedFat 3.2, Cholesterol 7.5, Sodium 253.2, Carbohydrate 27.9, Fiber 2.3, Sugar 3.6, Protein 7.1
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