Green Spinach-Pasta Salad with Feta and Beans

*from BHG

• 1 (5-6 oz) pkg fresh baby spinach
• 1 (15 oz) can Great Northern beans, rinsed and drained
• 4 oz crumbled feta cheese
• 1/4 c dried tomatoes (not oil packed), snipped
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp finely shredded lemon peel
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp snipped fresh oregano
• 1 tbsp fresh snipped lemon thyme or thyme
• 1/2 tsp kosher salt or sea salt
• 1/2 tsp freshly ground black pepper
• 1 (12 oz) pkg dried cavatappi or farfalle pasta
• Shave Parmesan or Pecorino Romano cheese

1. In a large serving bowl, combine spinach, beans, cheese, tomatoes, onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper.
2. Cover; let stand at room temperature while cooking pasta or up to 2 hours; stirring occasionally.
3. Shortly before serving, Cook pasta according to package directions.
4. Drain pasta, reserving 1/4 c of the cooking water.
5. Toss cooked pasta and pasta water with spinach salad mixture.
6. Serve warm or at room temperature.
7. Top with shave Parmesan cheese.

Makes six 2 cup servings.