Inner Chef

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Greek Spinach-Pasta Salad with Feta and Beans

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Greek Spinach-Pasta Salad with Feta and Beans               Servings: 6


1 (6.5 oz.) bag fresh baby spinach

1 (15 oz.) can Great Northern beans, rinsed and drained

4 oz. crumbled feta cheese

¼ 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 tsp. kosher salt or sea salt

½ tsp. freshly ground black pepper

12 oz. dried cavatappi or farfalle pasta

Shaved Parmesan or Pecorino Romano cheese

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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