Yield: 6 servings
|3 cups||Uncooked medium shell macaroni|
|1 tablespoon||Olive or vegetable oil|
|1 cup||Pesto or|
|1 \N||Container pesto; (8 ounces)|
|½ cup||Small pitted ripe olives|
|¼ cup||White wine vinegar|
|4 \N||Italian plum tomatoes; each cut|
|\N \N||Into 4 wedges|
|4 cups||Coarsely shredded spinach|
|\N \N||Grated parmesan cheese; if desired|
Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Toss and sprinkle with cheese.
Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0n.