Photo: Karry Hosford
4 servings (serving size: 2 cups)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

Clobberella422's Review

April 18, 2012
This was decent, but surprisingly bland given the feta and olives. The amount of pasta water was a bit much, I think, and it might have dulled the flavors a bit. To salvage it, I cooked up a few strips of bacon and crumbled them into the pasta, added a couple teaspoons of the bacon fat, and added 5 or 6 chopped sun-dried tomatoes. That made it much better, although the leftovers still weren't very good. I think this recipe would be much better if the feta were incorporated into a sauce instead of just diluted with pasta water.