15 ounce can Great Northern beans, rinsed and drained
4 oz crumbled feta cheese
1/4 cup dried tomatoes (not oil-packed), snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
12 ounces dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese
Instructions
In a large serving bowl combine spinach, beans,
cheese, tomatoes, green onions, garlic, lemon peel
and juice, oil, oregano, thyme, salt, and pepper.
Cover; let stand at room temperature while
preparing pasta or up to 2 hours; stirring
occasionally.
Shortly before serving, cook pasta according to
package directions. Drain pasta, reserving 1/4 cup
of the cooking water. Toss cooked pasta and pasta
water with spinach salad mixture. Serve warm or at
room temperature. Top with shaved Parmesan cheese.
Makes 6 (2-cup) main-dish servings.
Nutrition facts (Greek Spinach-Pasta Salad with
Feta and Beans)
Servings Per Recipe 6, cal. (kcal) 408, Fat, total
(g) 10, chol. (mg) 19, sat. fat (g) 4, carb. (g)
62, Monosaturated fat (g) 4, Polyunsaturated fat
(g) 1, Trans fatty acid (g) 0, fiber (g) 6, sugar
(g) 3, pro. (g) 17, vit. A (IU) 1701, vit. C (mg)
14, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg)
5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 206,
Cobalamin (Vit. B12) (µg) 0, sodium (mg) 487,
Potassium (mg) 498, calcium (mg) 212, iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie
diet
Originally Submitted
7/14/2013
0 Out of 5 from
0 reviews
You can add this Greek Pasta Salad recipe to your own private DesktopCookbook.
