| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | 16-ounce penne or | |
| corkscrew macaroni | ||
| 1 | Spinach, about 3/4 pound | |
| 1 | 16- to 19-ounce garbanzo | |
| beans rinsed and drained | ||
| 1/2 | c | Kalamata olives, pitted and |
| chopped or pitted ripe | ||
| olives chopped | ||
| 1/2 | c | Bottled low fat red-wine |
| vinegar and oil salad | ||
| dressing | ||
| 1/4 | lb | Feta cheese, crumbled 1 |
| cup |
INSTRUCTIONS
Total Time: 30 minutes Prepare macaroni as label directs; drain. Meanwhile, wash spinach and drain well. Into large bowl, tear spinach into bite-size pieces. 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@mindspring.com> on Apr 12, 1998
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 25.2mg
Sodium: 778.5mg
Potassium: 324mg
Carbohydrates: 23g
Fiber: 7.9g
Sugar: 1.2g
Protein: 11.7g