pasta - Red and Green Pasta and Bean Salad

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Red and Green Pasta and Bean Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried cranberry, borlotti, or Roman beans -- (2 cups

cooked)

1 jar marinated artichoke hearts -- (6 ounces) drained

3 cups cooked al dente pasta, such as penne,

small shells, or ziti

1/4 cup chopped green olives

2 roasted red peppers -- peeled, seeded, and coarsely

chopped

Basil Vinaigrette:

1/3 cup fruity olive oil

1/4 cup red wine vinegar

3 tablespoons chopped fresh basil -- or 2 tablespoons prepared pesto

salt and freshly ground black pepper -- to taste

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2 cups chopped fresh spinach leaves -- (2 to 3 cups)

shaved Parmesan cheese

 

The sturdy texture and nutty flavor of cranberry beans are great additions to

this pasta salad. The vinaigrette uses less oil than most to bring out the

bright, sharp flavors of the grilled red peppers and green olives. You can also

add some chopped capocolla or prosciutto and make a meal of it.

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Drain.

 

Chop the artichokes in half In a large bowl, combine the beans, artichokes,

pasta, olives, peppers, and vinaigrette. just before serving, toss with the

spinach and top with the Parmesan cheese.

 

BASIL VINAIGRETTE:

 

In a small bowl, whisk together the oil, vinegar, basil, salt, and pepper.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 15 Calories; trace Fat (20.6% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0