Create a hearty spinach salad when you mix in white beans and pasta shells.
—VIRGINIA PRAGLOWSKI TORRANCE, CA
START TO FINISH: 15 MIN. • MAKES: 10 SERVINGS
8 cups fresh spinach, coarsely chopped
3 cups small shell pasta, cooked and drained
1 can (15 ounces) cannellini or white kidney beans
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
In a large bowl, combine the spinach, pasta and beans. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt and pepper; shake well. Pour over salad; toss to coat. Sprinkle with cheese. Serve immediately.
PER SERVING 1cup equals 157 cal., 5 g fat (2 g sat. fat), 3 mg chol., 243 mg sodium, 21 g carb., 3 g fiber, 7 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.