7

Skinny Pasta Pesto Caprese Salad with Artichokes and Olives

Prep
10 min
Serves
2
Difficulty
Easy
Combine the best parts of your favorite Italian dishes — gooey mozzarella, savory artichoke and olive, comforting pesto, and fresh vegetables and herbs — all atop a package of Skinny Pasta Spaghetti. Mangia!
Ingredients

reduced-fat pesto sauce

3 Tbsp

fresh lemon juice

1 tsp

fat free chicken broth

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

WeightWatchers Skinny Pasta Konjac noodles, spaghetti shape (WW endorsed)

1 bag(s), rinsed and drained

fresh cherry tomato(es)

1 cup(s), halved

canned artichoke hearts without oil

½ cup(s)

part-skim mozzarella cheese

½ cup(s), shredded, diced

arugula

½ cup(s), baby

olive(s)

5 large, kalamata, sliced

basil

2 Tbsp, chopped

Instructions

  1. Whisk together pesto, lemon juice, broth, salt, and pepper.
  2. Combine Skinny Pasta, tomatoes, artichoke hearts, mozzarella cheese, and arugula in a large bowl.
  3. Pour pesto dressing over the top and toss to coat.
  4. Divide into two, 2 cup servings and garnish with olives and basil.
Notes
Yields - Serves 2 – 2 cup servings

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