For the Primavera:
3 cups fresh spinach leaves, chopped
2 Tablespoons Clearly Organic Olive Oil
1 package mushrooms, chopped
1/2 of a medium size yellow onion, chopped
1 clove garlic, chopped
1 1/2 cups Clearly Organic Whole Wheat Pasta
For the pesto avocado cream:
1 avocado, pitted
1 Tablespoon lemon juice
2 Tablespoons pesto
1 Tablespoon Clearly Organic Olive Oil
Place chopped spinach leaves in a large salad bowl. In a sauté pan add olive oil, chopped mushrooms, chopped onion and chopped garlic clove. Heat over medium heat until onions are translucent and mushrooms are lightly sautéed. While vegetables are cooking boil water for noodles and cook 1 1/2 cups of whole wheat noodles according to package. When noodles have reached desired doneness drain and add to spinach in the salad bowl. Toss noodles and spinach together so warm noodles slightly wilt the spinach leaves. Then add mushroom, onion and garlic mixture to the salad bowl. Toss veggies and noodles together.
Prepare the pesto avocado cream by adding avocado, lemon juice, pesto and olive oil to a small blender or food processor. Process until ingredients are smooth and creamy. Add avocado cream to vegetable mixture in the salad bowl. Gently stir to combine flavors.
Serve topped with Parmesan cheese and chopped tomatoes if desired. This dish doesn’t reheat well so it’s best enjoyed the same day.