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Pasta and Greens with Olives and Feta Ingredients: One slice of white bread 3 cups uncooked fusilli or cavatappi (about 8-ounces) 1 teaspoon olive oil 4 cups torn radicchio 1/2 teaspoon crushed red pepper Three garlic cloves, chopped 10 cups chopped spinach 3/4 cup picholine olives, pitted and chopped 1 tablespoon chopped fresh or 1-teaspoon dried oregano 2/3 cup (about 2-1/2 ounces) crumbled feta cheese 1/4 teaspoon sea salt 1/8 teaspoon black pepper Four lemon wedges Directions: Preheat oven to 350-degrees. Place bread in a food processor and pulse five times or until coarse crumbs measure ˝-cup. Place crumbs on a baking sheet. Bake at 350-degrees for seven minutes or until golden. Set aside. Cook pasta according to package directions, omitting salt and fat. Drain, reserving ˝-cup pasta water. Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper and garlic; sauté one minute. Add spinach, olives and oregano; toss two minutes or until spinach wilts. Add pasta and reserved pasta water; cook one minute. Remove from heat; stir in cheese, salt and black pepper. Sprinkle each serving with 2-tablespoons bread crumbs. Serve with lemon wedges if desired. Recipe makes four servings, serving size 2-cups. Nutrition information per serving: Calories: 394 Fat: 13.1g Saturated fat: 3.9g Protein: 16.2g Carbohydrates: 59.8g Fiber: 8.8g Cholesterol: 16mg Sodium: 868mg |