Spinach and Feta Bowties

Spinach and Feta Bowties

Serves: 4

This recipe is also from Stephanie Witt Sedgwick.

• Ingredients:

Salt

8 ounces dried bowtie pasta (farfalle)

1 tablespoon olive oil

1 large clove garlic, finely chopped

12 ounces baby spinach, rinsed

2 tablespoons chopped (fresh) dill

Zest of 1 lemon (about 1 tablespoon)

3 ounces (¾ cup) feta cheese

Freshly ground black pepper

• Instructions:

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain.

Meanwhile, prepare the spinach: Heat the oil in a large sauté pan over medium heat. Add the garlic; cook for two to three minutes, stirring once or twice, so the garlic is soft but not browned. Add the spinach, in batches if necessary, to the pan. Cover and cook for two to three minutes, just until the spinach wilts. Uncover and increase the heat as needed to cook off any accumulated liquid. Transfer the spinach mixture to a large bowl along with the drained bowties, the dill, lemon zest and feta cheese. Toss to incorporate, then season with pepper to taste.

• Per serving: 320 calories; 13 grams protein; 46 grams carbohydrates; 9 grams fat; 20 milligrams cholesterol; 380 milligrams sodium; 4 grams fiber; 3 grams sugar.