Pasta and beans on greens
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Any shell-shaped pasta |
| 3 | tablespoons | Olive oill |
| 2 | tablespoons | White wine vinegar |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | Oregano |
| Pepper; to taste | ||
| 6 | cups | Mixed salad greens; lettuce/spinach etc |
| ½ | cup | Canned kidney beans; drained/rinsed |
| ½ | cup | Canned white beans; drained/rinsed |
| ½ | cup | Canned pinto beans; drained/rinsed* |
| 4 | Plum tomatoes; chopped | |
| 1 | Stalk celery; chopped | |
| ¼ | cup | Sliced black olives |
| 5 | ounces | Frozen chopped spinach; thawed/squeezed dry |
| ¼ | cup | Parmesan cheese; (fresh-grated) |
Directions
Cook pasta according to package directions. Mix oil, vinegar, garlic, oregano and pepper for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cupgreens on each plate. Combine remaining ingredients with dressing. When pasta is cooked al dente, drain and toss with bean mixture.
Serve warm or chilled atop greens. Serves 6. (1 cup salad + 1 cup greens per serving.) Per serving: 235 calories, 10 g fat MC formatting by bobbi744@... ICQ#2099532
Recipe by: Living Healthy magazine of Blue Cross, Blue Shield, p. 16 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 24, 1999, converted by MM_Buster v2.0l.