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
directions1. 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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