This salad is at its best with crisp, fresh
beans and radicchio. Add grilled lamb or chicken for a more filling
salad.
Penne Salad with Italian
Green Beans with Gorgonzola
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 side-dish servings.
Nutritional facts per serving: 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 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
