Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes
- 3 cups baby arugula
- 6 oz Ronzoni Smart Taste penne pasta
- 1/4 cup sun dried tomatoes, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and fresh ground pepper to taste
- 1 cup canned garbanzo beans (chick peas), rinsed and drained
- 4 tbsp Parmigiano Reggiano, freshly shaved
- This recipe is vegetarian
- Produce
- Baby arugula (3 cups)
- Garbanzo beans, canned (1 cup)
- Tomatoes, sun dried (1/4 cup)
- Condiments
- Balsamic vinegar (2 tbsp)
- Cooking & Baking
- Olive oil, extra virgin (2 tbsp)
- Salt and fresh ground pepper (1)
- Pasta & Grains
- Ronzoni smart taste penne pasta (6 oz)
- Dairy
- Parmigiano reggiano (4 tbsp)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
357 people saved this recipe.
