You are here

Penne Salad With Italian Green Beans

Diabetic.Foodie's picture
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

Penne Salad With Italian Green Beans Recipe