Penne Salad with Italian Green Beans and Gorgonzola Recipe

1      Reviews by:    Susan Roundtree   Penne Salad with Italian Green Beans and Gorgonzola Recipe cooks penne and fresh Italian green beans then tosses with mixture of Italian salad dressing, tarragon and pepper to serve on sorrel or spinach after topping with Gorgonzola. Food Category:    Pasta and Dumplings Cuisine Origin:    Italian    Servings:4 Nutrition facts:236 calories32.4 grams fat Print Preview Rate This Recipe Prep Time:   17 Minutes Cook Time:   5 Minutes Total Time:   22 Minutes

INGREDIENTS

• 6 ounces dried penne, cut ziti, elbow macaroni, or other short pasta
• 8 ounces fresh Italian green beans, trimmed and bias-sliced into 1-inch pieces, OR
• one 9-ounce package frozen Italian green beans, thawed
• 1/3 cup bottled fat-free Italian salad dressing
• 1 tablespoon snipped fresh tarragon or 1 1/2 teaspoons dried tarragon, crushed
• 1/2 teaspoon freshly ground black pepper
• 2 cups torn radicchio or 1 cup finely shredded red cabbage
• 4 cups sorrel or fresh spinach leaves, shredded (optional)
• 1/2 cup crumbled Gorgonzola or blue cheese [2 ounces)

DIRECTIONS

• Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add thawed, frozen green beans the last 3 to 4 minutes.) Drain. Rinse pasta mixture with cold water; drain again.
• In a large bowl combine the Italian dressing, tarragon, and pepper Add pasta mixture and radicchio; toss gently to coat.
• If desired, divide the sorrel among salad bowls or plates. Top with the pasta mixture and sprinkle with Gorgonzola cheese. Makes 8 side-dish servings.

HOME