Ingredients

3

cups uncooked bow-tie (farfalle) pasta (6 oz)

1

small tomato, cut into fourths

1/2

cup basil pesto

1/4

teaspoon salt

1/4

teaspoon pepper

4

cups bite-size pieces spinach leaves

2

medium carrots, thinly sliced (1 cup)

1

small red onion, thinly sliced

1

can (14 oz) quartered artichokes hearts, drained, rinsed

Preparation

Cook and drain pasta as directed on package. Rinse with cold water; drain.

While pasta is cooking, place tomato, pesto, salt and pepper in food processor or blender. Cover; process 30 seconds.

Toss pasta, pesto mixture and remaining ingredients.