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Penne Salad with Italian Green Beans with Gorgonzola

Penne Salad with Italian Green Beans with GorgonzolaThis salad is at its best with crisp, fresh beans and radicchio. Add grilled lamb or chicken for a more satisfying entrée salad.

Recipe Ingredients:

6 ounces dried penne, ziti, elbow macaroni, or other short pasta
8 ounces fresh Italian green beans, trimmed and bias-sliced into 1-inch pieces or 1 (9-ounce) package frozen Italian green beans, thawed
1/3 cup fat-free Italian salad dressing
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon freshly ground black pepper
2 cups torn radicchio or 1 cup finely shredded red cabbage
4 cups fresh spinach leaves, cleaned, trimmed, and shredded
1/2 cup crumbled Gorgonzola cheese (2 ounces)

Cooking Directions:

  1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans the last 3 to 4 minutes.) Rinse pasta and beans well under cold running water; drain thoroughly.
  2. In a large mixing bowl combine Italian dressing, tarragon, and pepper. Add pasta, beans, and radicchio or cabbage; toss gently to coat. Serve on a bed of shredded spinach and top with the Gorgonzola cheese.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): calories: 129, total fat: 3g, saturated fat: 2g, cholesterol: 6mg, sodium: 267mg, carbohydrate: 20g, fiber: 2g, protein: 6g, vitamin C: 13%, calcium: 7%, iron: 8%, starch: 1diabetic exchange, vegetables: 1diabetic exchange, fat: .5diabetic exchange.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.