Ingredients
- 2 cups/500 mL uncooked tri-color rotini or rotelle pasta
- 1 tbsp/15 mL Watkins Chicken Soup & Gravy Base
- 1 cup/250 mL fresh spinach leaves, sliced into thin strips
- 1/4 cup/60 mL sliced green onions
- 3 tbsp/45 mL fresh lemon juice
- 4 tsp/20 mL oil
- 2 tsp/10 mL prepared mustard
- 1 to 1-1/2 tsp/5 to 7.5 mL, Watkins Organic Rosemary
- 1 tsp/5 mL Watkins Organic Garlic Powder
- 1/4 tsp/1.2 mL Watkins Organic Lemon Pepper Blend
- To taste, freshly-ground Watkins Mediterranean Sea Salt Grinder
Optional Toppings
- Cherry Tomatos, sliced in quarters
- Mushrooms
- Olives, black or green
- Peppers, sliced thin
- Cheese, Feta or Parmesan
- Bacon or Prosciutto, chopped
Directions
Cook pasta according to package directions, substituting the soup base for salt called for in directions; drain and rinse with cold water. Combine pasta, spinach, and green onions in a glass serving bowl. In a small bowl, combine the remaining ingredients; mix well. Pour over pasta/spinach mixture. Toss well to combine. Serve at room temperature or slightly chilled.
Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 8 -12 minutes, cook pasta according to package directions
Yields: 6-8 Servings
