Ingredients
- 2 Tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
6 ounces uncooked rotini style gluten free pasta
1 can (about 15 ounces) navy beans
1 can (about 14 ounces) diced tomatoes
1/2 cup pitted kalamata olives
1/2 cup packed spinach leaves
1/4 cup (1 ounce) pine nuts, toasted
2 Tablespoons chopped fresh basil
2 ounces crumbled feta with peppercorns*
*if unavailable, use plain feta and season pasta mixture with 1/4 teaspoon salt
Description
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