Greens and Feta Pasta - Recipe - Food For Thought Food Bank
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Ingredients
- 4 cups chopped spinach
- 4 cups chopped arugula, watercress or other peppery greens
- 1 cup chopped fresh dill, parsley or a combination
- 6 scallions or spring onions, trimmed and thinly sliced, whites and dark green parts separated
- ½ pound tubular or curvy pasta like rigatoni, fusilli or rotini
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 4 ounces cream cheese, cut into ½” cubes
- 4 ounces (1 cup) grated mozzarella
- 4 ounces (1 cup) crumbled feta cheese
- Salt
- pepper
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