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Picture of Spinach and Feta Pasta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2114 kcal 106 %
  • Fat 76 g 118 %
  • Saturated 19 g 93 %
  • Carbs 277 g 92 %
  • Fiber 22 g 88 %
  • Protein 64 g 127 %
  • Cholesterol 67 mg 22 %
  • Sodium 2280 mg 95 %
  • Calcium 834 mg 83 %
  • Magnesium 447 mg 106 %
  • Potassium 2905 mg 62 %
  • Iron 15 mg 85 %
  • Zinc 9 mg 81 %
  • Phosphorus 1104 mg 158 %
  • Vitamin A 1377 µg 153 %
  • Vitamin C 94 mg 105 %
  • Thiamin (B1) 1 mg 61 %
  • Riboflavin (B2) 1 mg 109 %
  • Niacin (B3) 9 mg 55 %
  • Vitamin B6 2 mg 149 %
  • Folate equivalent (total) 665 µg 166 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 14 mg 94 %
  • Vitamin K 1403 µg 1169 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spinach and Feta Pasta

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 shallots, finely diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 10 to 12 ounces dry spaghetti or linguini
  • Chicken broth to cook the pasta
  • 9 to 10 ounces fresh baby spinach leaves (leave the stems on....they're good for you!)
  • 1/2 cup crumbled feta cheese
  • 2 green onions, thinly sliced

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