Ingredients Jump to Instructions ↓

  1. 1 5- to 6-oz. pkg. fresh baby spinach

  2. 1 15-oz. can Great Northern beans, rinsed and drained

  3. 4 oz. crumbled feta cheese

  4. 1/4 cup dried tomatoes (not oil-packed), snipped

  5. 2 green onions, chopped

  6. 2 cloves garlic, minced

  7. 1 tsp. finely shredded lemon peel

  8. 2 Tbsp. lemon juice

  9. 2 Tbsp. extra virgin olive oil

  10. 1 Tbsp. snipped fresh oregano

  11. 1 Tbsp. snipped fresh lemon thyme or thyme

  12. 1/2 tsp. kosher salt or sea salt

  13. 1/2 tsp. freshly ground black pepper

  14. 12 oz. dried cavatappi or farfalle pasta

  15. Shaved Parmesan or Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. Directions 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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