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