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Summer Peach Pasta Salad
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serves 8 |
- 6 ounces penne OR rigatoni (tubular) pasta
- 2 tablespoons olive oil
- 2 cups chopped fresh Swiss chard OR spinach
- 1/2 zucchini squash, cut into thin strips
- 4 fresh peaches, sliced
- 1/3 cup nonfat grated parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons white wine vinegar
- 1/2 teaspoon ground black pepper
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Boil penne until tender; drain.
Heat olive oil in skillet, add chard and zucchini.
Sauté until limp then toss with pasta, peaches, cheese, basil, vinegar and pepper in salad bowl.
Toss thoroughly to blend ingredients well.
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