Greek Spinach-Pasta Salad w/ Feta and Beans

Calories408, Total Fat (g)10, Saturated Fat (g)4, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)19, Sodium (mg)487, Carbohydrate (g)62, Total Sugar (g)3, Fiber (g)6, Protein (g)17, Vitamin C (DV%)23, Calcium (DV%)21, Iron (DV%)24

Greek Spinach-Pasta Salad w/ Feta and Beans
Greek Spinach-Pasta Salad w/ Feta and Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    5- to 6-oz. pkg. fresh baby spinach

  • 1

    15-oz. 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

    tsp. finely shredded lemon peel

  • 2

    Tbsp. lemon juice

  • 2

    Tbsp. extra virgin olive oil

  • 1

    Tbsp. snipped fresh oregano

  • 1

    Tbsp. snipped fresh lemon thyme or thyme

  • 1/2

    tsp. kosher salt or sea salt

  • 1/2

    tsp. freshly ground black pepper

  • 12

    oz. 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.

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