Penne Salad With Italian Green Beans and Gorgonzola |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is best with fresh green beans. You can add grilled chicken to make it more filling. Ingredients:
6 ounces dry penne pasta (ziti, elbow macaroni or other short pasta) |
8 ounces fresh italian cut green beans, trimmed and bias-sliced into 1-inch pieces or 1 (9 ounce) package frozen italian cut 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 fresh 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 (2 ounces) |
Directions:
1. 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.).
2. Rinse pasta and beans well under cold running water; drain thoroughly.
3. In a large mixing bowl combine Italian dressing, tarragon, and pepper.
4. Add pasta, beans, and radicchio or cabbage; toss gently to coat.
5. Serve on a bed of shredded spinach and top with the Gorgonzola cheese.
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