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Prep Time: 15 min
Cooking time: 15 min
Serves: 6
10oz dry penne or bow-tie pasta
4 tbsp olive oil, divided
1 tbsp fresh garlic, chopped
1/4 tsp crushed red pepper
8 oz frozen spinach, thawed (or 16oz fresh spinach)
1 (15oz) can garbanzo beans, rinsed and drained
1/4 cup sun-dried tomatoes, chopped
1/4 cup olives, pitted and halved
1 tbsp Greek seasoning
1-1/2 tsp basil
1/4 cup feta cheese, crumbled
1/2 cup Romano cheese, freshly grated
1/4-1/2 tsp salt to taste
1/4-1/2 tsp pepper, to taste
Boil the pasta according to package directions. In a large skillet, heat 1 tbsp of the oil over medium heat. Add the garlic and crushed red pepper; heat until the garlic is fragrant. Add the spinach, only if using frozen. Cook until heated through. Add the beans, tomatoes and olives. Cook for 1 minutes. Add Greek seasoning and Basil. If using fresh spinach, add it and let it start to wilt. Add the cooked pasta and remaining olive oil to the mixture in the skillet. Blend in the feta and half of the Romano cheese and season with salt and pepper to taste. Place on a serving platter and top with remaining Romano cheese.
Nutritional info:
Servings 6
Serving size 1cup (199g)
Calories 420; calories from fat 170; total fat 19g; cholesterol 10mg; sodium 1040; carbohydrate 51g; dietary fiber 6g
Cooking time: 15 min
Serves: 6
10oz dry penne or bow-tie pasta
4 tbsp olive oil, divided
1 tbsp fresh garlic, chopped
1/4 tsp crushed red pepper
8 oz frozen spinach, thawed (or 16oz fresh spinach)
1 (15oz) can garbanzo beans, rinsed and drained
1/4 cup sun-dried tomatoes, chopped
1/4 cup olives, pitted and halved
1 tbsp Greek seasoning
1-1/2 tsp basil
1/4 cup feta cheese, crumbled
1/2 cup Romano cheese, freshly grated
1/4-1/2 tsp salt to taste
1/4-1/2 tsp pepper, to taste
Boil the pasta according to package directions. In a large skillet, heat 1 tbsp of the oil over medium heat. Add the garlic and crushed red pepper; heat until the garlic is fragrant. Add the spinach, only if using frozen. Cook until heated through. Add the beans, tomatoes and olives. Cook for 1 minutes. Add Greek seasoning and Basil. If using fresh spinach, add it and let it start to wilt. Add the cooked pasta and remaining olive oil to the mixture in the skillet. Blend in the feta and half of the Romano cheese and season with salt and pepper to taste. Place on a serving platter and top with remaining Romano cheese.
Nutritional info:
Servings 6
Serving size 1cup (199g)
Calories 420; calories from fat 170; total fat 19g; cholesterol 10mg; sodium 1040; carbohydrate 51g; dietary fiber 6g
