⏱️
10
min prep time
🔥
30
min cook time
🍽️
4
servings
📊
Easy
difficulty
🛒Ingredients
- 2 cups pre-cooked, diced potatoes
- 8 oz fresh spinach pasta, store-bought
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts, toasted
🔧Kitchen Tools Needed
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
📝Instructions
- 1
In a large mixing bowl, combine the pre-cooked, diced potatoes and fresh spinach pasta.
- 2
Add the halved cherry tomatoes to the bowl.
- 3
Drizzle the olive oil over the mixture and gently toss to coat the ingredients.
- 4
Stir in the basil pesto and lemon juice, ensuring everything is evenly combined.
- 5
Season with salt and pepper to taste.
- 6
Sprinkle the grated Parmesan cheese over the pasta mixture.
- 7
Garnish with toasted pine nuts before serving.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
No cookQuick mealVegetarianEasy recipe
❓Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute with any fresh pasta of your choice, such as linguine or fettuccine.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good toss before serving again.
