Punky Julster's Note:
This is best with fresh green beans. You can add grilled chicken to make it more filling.
My Private Note
Units: US | Metric
- 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)
- 1Cook 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.).
- 2Rinse pasta and beans well under cold running water; drain thoroughly.
- 3In a large mixing bowl combine Italian dressing, tarragon, and pepper.
- 4Add pasta, beans, and radicchio or cabbage; toss gently to coat.
- 5Serve on a bed of shredded spinach and top with the Gorgonzola cheese.
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Nutritional Facts for Penne Salad With Italian Green Beans and Gorgonzola
Serving Size: 1 (187 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 254.5
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 3.4 g
- Cholesterol 13.0 mg
- Sodium 486.1 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 7.7 g
- Sugars 2.8 g
- Protein 9.4 g