Greek Spinach-Pasta Salad With Feta and Beans

• 1 (5 -6 ounce) bagfresh Baby Spinach
• 1 (15 ounce) can great northern beans, rinsed and drained
• 4 ounces crumbled feta cheese
• 14 cup dried tomatoe, snipped (not oil-packed)
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon snipped fresh oregano
• 1 tablespoon snipped fresh lemon thyme or 1 tablespoon thyme
• 12 teaspoon kosher salt or 12 teaspoon sea salt
• 12 teaspoon fresh ground black pepper
• 12 ounces dried cavatappi pasta or 12 ounces farfalle pasta
• shaved parmesan cheese or pecorino romano cheese

1. In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper.
2. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.
3. Shortly before serving, cook pasta according to package directions.
4. Drain pasta, reserving 1/4 cup of the cooking water.
5. Toss cooked pasta and pasta water with spinach salad mixture.
6. Serve warm or at room temperature.
7. Top with shaved Parmesan cheese.

spinach, great northern beans, feta cheese, green onions, garlic, lemon peel, lemon juice, extra virgin olive oil, fresh oregano, thyme, kosher salt, ground black pepper, cavatappi pasta, parmesan cheese

Taken from www.food.com/recipe/greek-spinach-pasta-salad-with-feta-and-beans-475177 (may not work)