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Spinach and Feta Pasta

Jami Nolen, Nutrition Program Associate

May 15, 2011


This pasta features a nutritional powerhouse that is in season and available at your local farmer's market — spinach! Spinach is at the center of this vegetarian pasta dish, making it a budget friendly addition to any weeknight menu.



Makes 12 servings



  • 8 cups coarsely chopped spinach
  • 8 cups hot, cooked whole wheat pasta (any medium size, hollow shape whole wheat pasta)
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (19-ounce) cans chickpeas, drained and rinsed
  • 4 garlic cloves, minced
  • Freshly ground pepper
  • 1/8 teaspoon crushed red pepper



  1. Combine all ingredients in a large bowl; toss well.


Nutrition Information

Calories: 288
Calories from fat: 27%
Fat: 8.6 g
Saturated fat: 2.3 g
Monounsaturated fat: 4.2 g
Polyunsaturated fat: 1.3 g
Protein: 11.2 g
Carbohydrate: 42.2 g
Fiber: 4.4 g
Cholesterol: 9 mg
Iron: 3.6 mg
Sodium: 334 mg
Calcium: 106 mg


Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, May 17, 2011