| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | pk | (16-ounce) penne or corkscrew macaroni |
| 1 | bn | Spinach; (about 3/4 pound) |
| 1 | cn | (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 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@mindspring.com> on Apr 12, 1998
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”