Greek spinach-salad pasta with feta, olives, artichokes, tomatoes and pepperoncini from The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal by Susie Middleton

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Notes about this recipe

  • SugarFree_Vegan on May 10, 2020

    Great recipe to use up bits from your pantry or fridge, like a few left over olives and sun dried tomatoes, bottled artichokes. You could use other salad veggies instead of the spinach like watercress, romaine, rocket really any robust leaf would work. I made this as a cold salad the recipe seems like it is meant to be a warm one. If you don't add the greens into the veggie mix you can keep leftovers for another day and add the greens when you are having it again. I also made my portion vegan so left out the feta of course and just shaved a little Violife vegan parmesan onto it instead.

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