Fusilli with Watercress and Feta Cheese

40 Reviews
77% would make this recipe again

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Preparation : 10 min Cooking : 15 min
440 calories/serving

Ingredients

40 g feta cheese
1 1/2 tbsp fresh dill, chopped 3 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
160 g fusilli 2 1/2 cups
1/3 bunch watercress 40 g
1 1/2 tbsp olive oil 23 mL
6 black olives 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

  1. 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.
  2. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  3. Rinse the watercress carefully, without soaking it, to remove any sand. Eliminate any thick stems and set aside.
  4. 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.
  5. Pour the drained pasta into the pan. Mix well and add pepper to taste.
  6. Serve in the warmed dishes. Garnish with the reserved watercress leaves.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

440

Fat

15 g

23 %

Saturated 4.5 g
+ Trans 0 g

22 %

Cholesterol

20 mg

Sodium

570 mg

24 %

Carbohydrate

63 g

21 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

59 g

Protein

14 g

Vitamin A

22 %

Vitamin C

23 %

Calcium

14 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin K
Good source of  :
Fibre, Magnesium, Niacin, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Fruits 0
Vegetables 0
Meat and Alternatives ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

40 Reviews (39 with rating only) 77% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 27, 2010 | I would make this recipe again

Very good and quick to make. Thumbs up!

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