Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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