Pasta and Greens with Olives and Feta

Pasta and Greens with Olives and Feta
Photo by Karry Hosford

Ingredients

  • 4 lemon wedges
  • 3 cups uncooked fusilli or cavatappi (about 8 ounces)
  • ¾ cup picholine olives, pitted and chopped
  • 4 cups torn radicchio
  • 1 teaspoon olive oil
  • 10 cup chopped spinach
  • 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
  • + 6 more ingredients
    • ¼ teaspoon sea salt
    • 3 garlic cloves, chopped
    • 1 (1-ounce) slice white bread
    • ½ teaspoon crushed red pepper
    • 1/8 teaspoon black pepper
    • 1 tablespoon chopped fresh or 1 teaspoon dried oregano

Preheat oven to 350°. 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. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta wat...

View full recipe at My Recipes

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