penne salad with italian green beans and gorgonzola
 
recipe by :bhg.com 
serving size : 8 preparation time :0:00 
categories : salads & dressings vegetarian 
 
6 oz.  dried penne pasta
9 oz.  frozen italian green beans -- (bias cut)
1/3 cup  fat-free italian salad dressing
1 Tbsp  snipped fresh tarragon
1/2 tsp  freshly ground black pepper
2 cup  torn mild radicchio; or
1 cup  finely shredded red cabbage
4 cup  fresh sorrel or spinach leaves -- shredded
2 oz.  gorgonzola cheese -- crumbled
 
cook 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.) rinse pasta and beans well under cold running 
water; drain thoroughly. in a large mixing bowl combine italian dressing, 
tarragon, and pepper. add pasta, beans, and radicchio or cabbage; toss 
gently to coat. serve on a bed of shredded sorrel or spinach and top with 
the gorgonzola cheese. makes 8 side-dish servings. 
 
 
 
 
(ID: 78464) Mirror: rec.food.recipes: Sat, Aug 2, 2003


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