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Bow Tie and Spinach Recipe Recipe

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This recipe for Bow Tie and Spinach Recipe, by , is from The Jenkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Martha Jenkins
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked bow tie pasta
1 can (15 ounces) chickpeas or garbanzo bean, rinsed and drained
6 cups fresh baby spinach ( about 6 ounces )
2 cups fresh broccoli florets
2 plum tomatoes, chopped or cherry tomatoes
1 medium sweet red pepper, chopped
½ cup cubed part-skim mozzarella cheese
½ cup Greek olives, halved
¼ cup minced fresh basil
⅓ cup reduced fat sun-dried tomato salad dressing or a good Italian dressing
¼ teaspoon salt
¼ cup chopped walnuts, toasted
Directions:
Directions:
Cook pasta according to package directions. Drain; transfer to bowl. Let it cool a little.
Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with toasted walnuts.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a special salad that is perfect for a summer meal.

 

 

 

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