Pasta and Greens with Olives and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-ounce) slice white bread |
3 cups uncooked fusilli or cavatappi (about 8 ounces) |
1 teaspoon olive oil |
4 cups torn radicchio |
1/2 teaspoon crushed red pepper |
3 garlic cloves, chopped |
10 cup chopped spinach |
3/4 cup picholine olives, pitted and chopped |
1 tablespoon chopped fresh or 1 teaspoon dried oregano |
2/3 cup (about 2 1/2 ounces) crumbled feta cheese |
1/4 teaspoon sea salt |
1/8 teaspoon black pepper |
4 lemon wedges |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Place crumbs on a baking sheet. Bake at 350° for 7 minutes or until golden. Set aside.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
4. Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper, and garlic; sauté 1 minute. Add spinach, olives, and oregano; toss 2 minutes or until spinach wilts. Add pasta and reserved pasta water; cook 1 minute. Remove from heat; stir in cheese, salt, and black pepper. Sprinkle each serving with 2 tablespoons breadcrumbs. Serve with lemon wedges.
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