Pasta and Greens with Olives and Feta

Photo: Karry Hosford

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 30%
  • Fat: 13.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 2g
  • Protein: 16.3g
  • Carbohydrate: 59.8g
  • Fiber: 8.8g
  • Cholesterol: 16mg
  • Iron: 6.4mg
  • Sodium: 868mg
  • Calcium: 291mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
  4. 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.
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