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Fusilli with Watercress and Feta Cheese

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Preparation : 10 min Cooking : 15 min
430 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

40 g feta cheese
5 tsp fresh dill, chopped 3 g
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
160 g gluten free/wheat free 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 (150g)

Amount

% Daily Value

Calories

430

Fat

15 g

23 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

20 mg

Sodium

370 mg

15 %

Carbohydrate

62 g

21 %

Fibre

3 g

13 %

Sugars

3 g

Protein

11 g

Vitamin A

22 %

Vitamin C

23 %

Calcium

17 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 2 ¼ servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Fibre, Folacin, Selenium, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Good source of  :
Calcium, Iron, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin E
Excellent source of  :
Vitamin K
Free  :
Added Sugar

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

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This recipe is in the following categories

Pasta | Cheese | Main courses/Entrées | Vegetarian | High Iron | Kosher | High Calcium | Halal