Pasta and Greens with Olives and Feta

Photo: Karry Hosford

Recipe from

Nutritional Information

Calories 394
Caloriesfromfat 30 %
Fat 13.1 g
Satfat 3.9 g
Monofat 6.4 g
Polyfat 2 g
Protein 16.3 g
Carbohydrate 59.8 g
Fiber 8.8 g
Cholesterol 16 mg
Iron 6.4 mg
Sodium 868 mg
Calcium 291 mg

Ingredients

1 (1-ounce) slice 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
3 garlic cloves, chopped
10 cup 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
4 lemon wedges

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Place crumbs on a baking sheet. Bake at 350° for 7 minutes or until golden. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.

Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper, and garlic; sauté 1 minute. Add spinach, olives, and oregano; toss 2 minutes or until spinach wilts. Add pasta and reserved pasta water; cook 1 minute. Remove from heat; stir in cheese, salt, and black pepper. Sprinkle each serving with 2 tablespoons breadcrumbs. Serve with lemon wedges.

Note:

April 2002