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Colorful Pasta Salad

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

whole grain penne pasta with vegetables

 8 ounces whole wheat elbow macaroni or other whole wheat pasta
 1 teaspoon olive oil
 1 cup onion, chopped
 2 cloves garlic, finely chopped
 2 bell peppers, chopped (1 yellow, 1 red)
 4 cups fresh spinach, chopped or 1 package frozen spinach (10 ounce) thawed, squeezed, dried, and chopped
 ¼ teaspoon salt
 ¼ teaspoon black pepper
 1 14-ounce can low sodium garbanzo beans, rinsed and drained
 ¼ cup grated parmesan cheese
1

Wash hands with soap and warm water. Wash produce well and chop as directed.

2

Cook the pasta according to package directions, drain and rinse well under cold water. Set aside.

3

Heat the oil in a high sided skillet that is large enough to hold all the ingredients.

4

Cook the onion for 2 minutes, add the garlic, and cook 1 minute longer.

5

Toss in the red and yellow peppers and cook until tender, about 3-5 minutes.

6

Add the fresh spinach just until it is wilted or if using thawed spinach, cook until heated through.

7

Stir in the pasta, salt and pepper, and beans. Top with cheese.

8

Serve warm.

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories130
% Daily Value *
Total Fat 3g4%

Saturated Fat 0.5g3%
Cholesterol 0mg
Sodium 200mg9%
Total Carbohydrate 21g8%

Dietary Fiber 5g18%
Total Sugars 3g
Protein 6g
Calcium 68mg6%
Iron 2mg12%
Folate 65mcg17%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.