1/2 C. pitted dates, chopped
8 C. loosely packed fresh spinach leaves, chopped
1/2 C. toasted coarsely chopped walnuts
1/3 C. olive oil
1 C. (4 oz.) feta cheese, crumbled
2 Tbsp. fresh lemon juice
1 clove garlic, minced
1 Tbsp. olive oil
1/2 lb. fettuccine
Toss dates and spinach together in a large bowl with walnuts, 1/3 C. olive oil, cheese and
lemon juice. Set aside. In a small pan, sauté garlic in 1 Tbsp. olive oil about 30
seconds. Add to spinach. Cook fettuccine according to directions. Drain and toss with
spinach mixture. Season to taste. |
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