Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Ann Taylor Pittman
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook mini farfalle according to package directions. Drain. Rinse with cold water; drain.

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  • Combine olive oil and next 5 ingredients in a large bowl, stirring well with a whisk. Add garlic vinaigrette, spinach, and onion to pasta.

Nutrition Facts

106 calories; fat 5.4g; saturated fat 0.8g; mono fat 3.7g; poly fat 0.7g; protein 2.6g; carbohydrates 12.3g; fiber 1.2g; iron 1.2mg; sodium 108mg; calcium 31mg.
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