|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.
- 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.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
- Rinse the watercress carefully, without soaking it, to remove any sand. Eliminate any thick stems and set aside.
- 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.
- Pour the drained pasta into the pan. Mix well and add pepper to taste.
- Serve in the warmed dishes. Garnish with the reserved watercress leaves.
Nutrition Facts Table
per 1 serving (150g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis 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
|Meat and Alternatives||½|