| 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.”