Spinach Salad with Penne Recipe

5 3 1
Spinach Salad with Penne Recipe
Spinach Salad with Penne Recipe photo by Taste of Home
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Spinach Salad with Penne Recipe

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5 3 1
Publisher Photo
Loaded with fresh greens, this delightful pasta salad fits the season perfectly. Lynnell Lowney - Waunakee, Wisconsin
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 mins.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 mins.

Ingredients

  • 1 cup uncooked whole wheat penne pasta
  • 1 package (6 ounces) fresh baby spinach
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup reduced-fat balsamic vinaigrette
  • 1/3 cup pine nuts, toasted
  • 8 fresh basil leaves, thinly sliced

Directions

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the spinach, cheese, vinaigrette, pine nuts, basil and pasta. Serve immediately. Yield: 9 servings.
Originally published as Spinach Salad with Penne in Healthy Cooking April/May 2010, p43

Nutritional Facts

3/4 cup: 144 calories, 8g fat (2g saturated fat), 6mg cholesterol, 269mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 1 cup uncooked whole wheat penne pasta
  • 1 package (6 ounces) fresh baby spinach
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup reduced-fat balsamic vinaigrette
  • 1/3 cup pine nuts, toasted
  • 8 fresh basil leaves, thinly sliced
  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. In a large bowl, combine the spinach, cheese, vinaigrette, pine nuts, basil and pasta. Serve immediately. Yield: 9 servings.
Originally published as Spinach Salad with Penne in Healthy Cooking April/May 2010, p43

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emcreel1 User ID: 4837404 176590
Reviewed Mar. 30, 2011

"This is a great salad. I did not use the wheat penne, but that was just a personal preference."

MY REVIEW
JoyNavara User ID: 195179 171727
Reviewed Mar. 22, 2011

"It looks like would be good. I have use penne for alot of different thing,but never thought oa salad."

MY REVIEW
patricia diane User ID: 3271139 190697
Reviewed Mar. 19, 2011

"I have a very similar recipe using escarole. Using olive oil you toast the pine nuts and remove. Put garlic in and saute till translucent add the escarole and saute till it starts to wilt. Add the balsalmic. I will try it with spinach."

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