Yield: 4 Servings
|½ pack||(16-ounce) penne or corkscrew macaroni|
|1 bunch||Spinach; (about 3/4 pound)|
|1 can||(16- to 19-ounce) garbanzo beans; rinsed and drained|
|½ cup||Kalamata olives; pitted and chopped, or pitted ripe olives, chopped|
|½ cup||Bottled low fat red-wine vinegar and oil salad dressing|
|¼ pounds||Feta cheese; crumbled, (1 cup)|
Total Time: 30 minutes
1. Prepare macaroni as label directs; drain.
2. Meanwhile, wash spinach and drain well. Into large bowl, tear spinach into bite-size pieces.
3. To serve, toss spinach with garbanzo beans, olives, salad dressing, and macaroni; top with feta cheese. Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998