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Fusilli with Watercress and Feta Cheese
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Fusilli with Watercress and Feta Cheese
Ingredients
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40 g |
feta cheese |
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5 tsp |
fresh dill, chopped |
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3 g |
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1 1/2 tbsp |
lemon juice, freshly squeezed |
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1/2 lemon |
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160 g |
fusilli |
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2 1/2 cups |
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1/3 bunch |
watercress |
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40 g |
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1 1/2 tbsp |
olive oil |
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23 mL |
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6 |
black olives |
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2 1/2 tbsp |
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
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In a bowl, coarsely crumble the feta cheese and combine it with the chopped dill. Pour in the lemon juice, mix well then set aside to
marinate for about 10 min.
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To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
Cook the pasta.
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Rinse the watercress carefully, without soaking it, to remove any sand. Eliminate any thick stems and set aside.
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Heat the oil in a pan over medium-low heat, add the feta mixture and the olives, then cook a few min. Add the watercress to the pan (keeping a few leaves with some stems for decoration) and heat just 1-2 additional min. It is important not to leave the watercress on the heat for too long to avoid excessive wilting.
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Pour the drained pasta into the pan. Mix well and add pepper to taste.
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Serve in the warmed dishes. Garnish with the reserved watercress leaves.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Copper, Folacin, Iron, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C
- Good source of :
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Fibre, Magnesium, Niacin, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Zinc
- Excellent source of :
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Manganese, Selenium, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (280g)
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Amount
% DV*
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* DV = Daily Value
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Calories
440
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Fat
15 g
23 %
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Saturated 4.5 g
+ Trans 0 g
22 %
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Cholesterol
20 mg
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Sodium
570 mg
24 %
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Carbohydrate
63 g
21 %
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Fibre
4 g
16 %
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Sugars
2 g
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Protein
14 g
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Vitamin A
20 %
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Vitamin C
25 %
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Calcium
15 %
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Iron
15 %
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More info
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