Makes 2 servings
Macros:564cal, fat 33g, carbs 35g, protein 31g, fibre 4g
Ingredients
2 tbsp store-bought pesto
5 oz fresh mozzarella cheese
1 cup cherry tomatoes
1 cup cooked whole wheat penne noodles
1 cup baby spinach
4 hard boiled eggs, diced
Directions: Cook the penne noodles. In the meantime, grab 2 large jars to assemble your salads. In each jar, add the pesto first (1 tbsp/jar). Then add the mozzarella, the cherry tomatoes, the penne noodles and top with the spinach. Top with 2 hard boiled eggs. Store jar salads in the fridge for up to 2 days.
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