Penne Salad With Italian Green Beans
|Dried penne/Cut ziti, elbow macaroni / other short pasta||6 Ounce|
|Italian green beans/1 package, 9 ounce frozen italian green beans, thawed||8 Ounce, trimmed and bias sliced 1 inch thick (1 Package)|
|Fat free italian salad dressing||1⁄8 Cup (2 tbs) (Bottled)|
|Snipped fresh tarragon/1/2 teaspoon dried tarragon, crushed||1 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Torn radicchio/1 cup finely shredded red cabbage||2 Cup (32 tbs)|
|Spinach leaves||4 Cup (64 tbs), shredded|
|Crumbled gorgonzola cheese/Other blue cheese||2 Ounce (1/2 Cup)|
Cook pasta according to package directions, adding the fresh green beans the last 5 to 7 minutes of cooking or the thawed, frozen beans the last 3 to 4 minutes of cooking; drain.
Rinse with cold water; drain again.
In a large bowl combine Italian dressing, tarragon, and pepper.
Add pasta mixture and radicchio; toss gently to coat.
Divide the shredded spinach among salad plates.
Spoon pasta mixture over spinach; sprinkle with Gorgonzola cheese.
Serving size: Complete recipe
Calories 965 Calories from Fat 208
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 50.6 mg16.9%
Sodium 1291.8 mg53.8%
Total Carbohydrates 159 g53.1%
Dietary Fiber 25.7 g102.9%
Sugars 15.2 g
Protein 47 g94.5%
Vitamin A 365.9% Vitamin C 134.9%
Calcium 80.2% Iron 85.2%
*Based on a 2000 Calorie diet