Greek Spinach-Pasta Salad w/ Feta and Beans

By chefjaci

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

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

Details

Servings 6

Preparation

Step 1

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.