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Greek Spinach-Pasta Salad with Feta and Beans
Ingredients
- 1 5 - 6 ounce fresh baby spinach
- 1 15 ounce can Great Northern beans, rinsed and drained
- 4 ounces 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
Directions
1. 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.
2. 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
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