Greek Spinach-Pasta Salad with Feta and Beans
Ingredients
Directions
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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.
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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.
Nutrition Facts
Per Serving:
408 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 19 mg cholesterol; 487 mg sodium. 498 mg potassium; 62 g carbohydrates; 6 g fiber; 3 g sugar; 17 g protein; 0 g trans fatty acid; 1701 IU vitamin a; 14 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 206 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 4 mg iron;