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Greek Spinach-Pasta Salad with Feta and Beans

Greek Spinach-Pasta Salad with Feta and Beans
Makes: 6 servings
Serving size: 2 cup
Yield: 12 cups
Prep: 25 mins Stand: 2 hrs
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  • user reviews (7)
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,
  • Calories 408,
  • Protein (gm) 17,
  • Carbohydrate (gm) 62,
  • Fat, total (gm) 10,
  • Cholesterol (mg) 19,
  • Saturated fat (gm) 4,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 1701,
  • Vitamin 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 (DV %) 212,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
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einer2 wrote:

Seems like more of a spring/summer dish (if your eating in season)-so waited until mid May and it was great. I cooked beans from dry and harvested green onions and herbs from my garden. Definitely a keeper!

5/19/2011 07:02:43 PM Report Abuse
k_coletta wrote:

This is the most delicious dish I have ever eaten. I could live on it! Thanks so much.

5/5/2011 12:58:42 PM Report Abuse
mongrels2 wrote:

does anyone know the results of the lemony main dish contest? This is remarkably similar to my entry. My entry had lentils instead of beans.

4/18/2011 08:58:30 AM Report Abuse
anonymous wrote:

Loved this recipe! It was quick and easy to put together as a weeknight meal. It is also delicious and very filling. Will definitely be adding this to my personal recipe book!

3/23/2011 10:17:27 PM Report Abuse
annereins wrote:

I liked this recipe very much -- thanks BHG!

2/20/2011 01:18:12 PM Report Abuse
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