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Ingredients
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
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
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 244 | ||
Calories from Fat: 89 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 574.3mg | 20 % | |
Potassium 675.3mg | 18 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 20.6g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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