Healthy Living Recipe: SPINACH PASTA SALAD
Avera Medical Group Worthington Dietitian Darlene Dewitt talks about Whole Grains Month & Spinach Pasta Salad.
SPINACH PASTA SALAD
Makes 4 servings
6 oz uncooked whole wheat, whole rice, or quinoa/corn pasta
2 tablespoons lemon juice (Just juice half a lemon. Close enough.)
3 tablespoons olive oil
2 teaspoons minced garlic (2 cloves)
4 cups fresh spinach leaves, cleaned and chopped
1 can chickpeas or other white beans, drained and rinsed
2 oz feta cheese
1 Bring a large saucepan of water to a boil, and cook pasta according to package directions. (Spiral whole-wheat pasta is good, and takes about 8 minutes to cook.)
2. In a large salad bowl, mix the lemon juice, oil and garlic. Minced garlic in a jar is handy!
3. While the pasta boils, clean and chop spinach, drain and rinse beans.
4. Drain pasta and mix with dressing in the salad bowl. Add spinach, beans and feta and mix.
5. Chill for one hour or more, or simply enjoy it warm, with salt and pepper to taste.
Amount Per Serving: Calories: 411, Total Fat: 13 g, Saturated fat: 2.6 g, Cholesterol: 5 mg, Sodium: 400 mg, Potassium: 333 mg, Total Carbohydrate: 60 g, Dietary Fiber: 9.6 g, Protein: 13.5 g