Friday, June 07, 2013


In The Kitchen...
This time we are doing it up Greek style. ;)

Bon Appetit!

Greek-Spinach Pasta Salad With Feta & Beans

5 - 6 ounces fresh baby spinach
15 ounce can 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

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. 

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 the spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 {2 cup} main-dish servings. 

There ya have it. ;)
Can always had some baked chicken to this too. Yumyum.


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