Greek Spinach-Pasta Salad With Feta and Beans

Recipe is from Better Homes and Gardens.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (5 -6 ounce) bag  fresh  Baby Spinach
• 1 (15 ounce) can great northern beans, rinsed and drained
• 4  ounces  crumbled feta cheese
• 1⁄4 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
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 12  ounces  dried cavatappi pasta or 12  ounces farfalle pasta
•  shaved parmesan cheese or  pecorino romano cheese

Directions

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