Pasta with Greens & Feta
This quick and easy pasta dish is both flavorful and flexible. Variations
of greens could include arugula, watercress, or endive. For a more
full-bodied pasta, add roasted or grilled squash, eggplant, or peppers.
Yield: Eight servings
|
| Ingredients |
| 2/3 lb |
penne pasta |
| 2 Tbsp |
extra virgin olive oil |
| 1 cup |
onion, diced |
| 1 clove |
garlic, minced |
| 2 cups |
spinach, washed and chopped |
| 1/4 cup |
water |
| 2-1/4 tsp |
lemon juice |
| 1/4 tsp |
ground black pepper |
| 1/3 cup |
feta cheese, crumbled |
|
| Nutrition Facts |
| Total Calories |
180 |
| Calories from Fat |
45 |
| Total Fat |
5g |
| Saturated Fat |
0g |
Cholesterol
|
2mg |
| Sodium |
75mg |
| Carbohydrates |
30g |
| Fiber |
2g |
| Sugar |
1g |
| Protein |
1g |
|
- In a large pot of salted water cook the penne pasta al dente.
Drain and set aside.
- Saute the onions in oil until lightly browned.
Add the garlic and cook for two minutes. Add the spinach and water
to steam the spinach, and cook for 3 more minutes. When the spinach
has wilted add the pasta and toss to heat through.
- Add lemon, salt,
and pepper and toss again. Top with feta cheese and serve.
|
