Fusilli with Watercress and Feta Cheese

39 Reviews
79% would make this recipe again

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


40 g feta cheese
5 tsp 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.


  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)


% Daily Value




15 g

23 %

Saturated 4.5 g
+ Trans 0 g

22 %


20 mg


570 mg

24 %


63 g

21 %


4 g

16 %


2 g

Net Carbs

59 g


14 g

Vitamin A

22 %

Vitamin C

23 %


14 %


13 %


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


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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Members' Reviews

39 Reviews (38 with rating only) 79% would make this recipe again
april 27, 2010 | I would make this recipe again

Very good and quick to make. Thumbs up!

Useful 1

Top Reviews

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april 27, 2010 | I would make this recipe again

Very good and quick to make. Thumbs up!

Useful 1

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