Greek Spinach-Pasta with Feta and Beans

ingredients

• 1
  5- to 6-oz. pkg. fresh baby spinach
• 1
  15-oz. can Great Northern beans, rinsed and drained
• 4
  oz. crumbled feta cheese
• 1/4
  cup dried tomatoes (not oil-packed), snipped
• 2
  green onions, chopped
• 2
  cloves garlic, minced
• 1
  tsp. finely shredded lemon peel
• 2
  Tbsp. lemon juice
• 2
  Tbsp. extra virgin olive oil
• 1
  Tbsp. snipped fresh oregano
• 1
  Tbsp. snipped fresh lemon thyme or thyme
• 1/2
  tsp. kosher salt or sea salt
• 1/2
  tsp. freshly ground black pepper
• 12
  oz. dried cavatappi or farfalle pasta
• Shaved Parmesan or Pecorino Romano cheese

directions1. 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.

***Recipe courtesy of Better Homes & Gardens