Pasta And Greens With Olives And Feta

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

1. Preheat oven to 350u0b0.
2. 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 350u0b0 for 7 minutes or until golden. Set aside.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.
4. Heat oil in a large Dutch oven over medium-high heat. Add radicchio, red pepper, and garlic; saute 1 minute. Add spinach, olives, and oregano; toss 2 minutes or until spinach wilts. Add pasta and reserved pasta water; cook 1 minute. Remove from heat; stir in cheese, salt, and black pepper. Sprinkle each serving with 2 tablespoons breadcrumbs. Serve with lemon wedges.

white bread, cavatappi, olive oil, torn radicchio, red pepper, garlic, spinach, picholine olives, oregano, feta cheese, salt, black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/pasta-greens-with-olives-feta (may not work)