Greek Green spinach-Pasta Salad with Feta and Beans
Ingredients
1 5 ounce fresh baby green spinach
1 15 ounce can Great Northern beans, rinsed and drained
4 ounces crumbled feta cheese
1/4 cup dried tomato plants (not oil-packed), snipped
2 eco-friendly onions, chopped
2 cloves garlic clove, minced
1 teaspoon finely shredded lemon peel
two tablespoons fresh lemon juice
two tablespoons extra virgin essential olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or ocean salt
1/2 teaspoon freshly ground pepper
12 ounces dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese
Directions
Inside a large serving bowl combine green spinach, beans, cheese, tomato plants, eco-friendly onions, garlic clove, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover let stand at 70 degrees in planning pasta or as much as 2 hrs stirring from time to time.
Shortly before serving, prepare pasta based on package directions. Drain pasta, reserving 1/4 cup from the cooking water. Toss cooked pasta and pasta water with green spinach salad mixture. Serve warm or at 70 degrees. Top with shaved Mozzarella dairy product. Makes 6 (2-cup) primary-dish servings.
Diet Details (Greek Green spinach-Pasta Salad with Feta and Beans)
Per serving:
408 kcal cal.,
10 g fat
( 4 g sitting. fat,
1 g polyunsaturated fat,
4 g monounsatured fat),
19 mg chol.,
487 mg sodium,
62 g carb.,
6 g fiber,
3 g sugar,
17 g pro.
Percent Daily Values derive from a couple,000 calorie diet
