Penne Salad with Italian Green Beans and Gorgonzola
ounces fresh Italian green beans, trimmed and bias-sliced into 1-inch pieces or one 9-ounce package frozen Italian green beans, thawed
cup fat-free Italian salad dressing
teaspoon freshly ground black pepper
cups torn radicchio or 1 cup finely shredded red cabbage
cups fresh spinach leaves, cleaned, trimmed, and shredded
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 side-dish servings.
Nutrition Facts(Penne Salad with Italian Green Beans and Gorgonzola)
- Per serving:
- 129 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 6 mg chol.,
- 267 mg sodium,
- 20 g carb.,
- 2 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet