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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.

 

Yield

Makes 12 servings

 

Ingredients

  • 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

 

Preparation

  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 http://dss.mo.gov/fsd/fstamp/. 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