Fusilli with Watercress and Feta Cheese

1 Reviews
100% would make this recipe again

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

Ingredients

1.5 oz feta cheese
1 1/2 tbsp fresh dill, chopped 0.2 oz
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
5.7 oz gluten free/wheat free fusilli 2 1/2 cups
1/3 bunch watercress 1.5 oz
1 1/2 tbsp olive oil 0.8 fl.oz
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 (280 g)

Amount

% Daily Value

Calories

370

Fat

14 g

21 %

Saturated 4.3 g
+ Trans 0 g

22 %

Cholesterol

20 mg

Sodium

400 mg

17 %

Carbohydrate

56 g

19 %

Fibre

3 g

11 %

Sugars

1 g

Net Carbs

53 g

Protein

5 g

Vitamin A

22 %

Vitamin C

23 %

Calcium

13 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin K
Good source of  :
Manganese, Vitamin A, Vitamin B12, Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Meat and Alternatives ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian

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