| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dish, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | T | Olive oil |
| 4 | c | Onion, chopped |
| 8 | c | Bitter greens – spinach and |
| escarole | ||
| 1 | lb | Penne or fusilli |
| 3/4 | lb | Feta cheese |
| Salt | ||
| Pepper, freshly ground | ||
| Parmesean cheese |
INSTRUCTIONS
Wash, dry, and coarsely chop greens. In LARGE skillet or wok, saute onions 10 minutes or more, until tender. Put water on to boil for pasta. Add chopped greens to skillet or wok. Cook 10 to 15 minutes over medium-high heat. While greens are cooking, cook pasta. When pasta is ready, drain. Crumble feta into greens, stirring to make a thick sauce. Stir in drained pasta. Cook a few minutes to warm through. Serve immediately with freshly ground pepper and freshly ground parmesean cheese to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 340
Total Fat: 38.5g
Cholesterol: 75.7mg
Sodium: 1028.7mg
Potassium: 289.2mg
Carbohydrates: 18.6g
Fiber: 2.8g
Sugar: 10.3g
Protein: 13.9g