Dinner after church yesterday, such a good combination of flavors! The recipe comes from the “Better Homes and Gardens” website. I will definitely be making it again.
1 (5 – 6 oz) bag fresh baby spinach
1 (15 oz) can Great Northern beans, rinsed and drained
4 ounces crumbled Feta cheese
1/4 cup dried tomatoes (not oil packed), snipped (didn’t have any so left these out)
2 green onions, chopped (ditto)
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel (I used the zest of 1 whole small lemon)
2 tablespoons lemon juice (I used the juice of 1 whole small lemon)
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano (I used 1 teaspoon dried)
1 tablespoon snipped fresh lemon thyme or thyme (I used 1 teaspoon dried)
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
1 In large bowl, combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt and pepper. Cover and 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 cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with cheese.