Pasta With Blueberries, Feta, and Pine Nuts

Amie Valpone

cover of the KIWI Fall 2022 issue

Ingredients


Makes 6 servings

¾ pound whole grain penne pasta

1½ cups fresh blueberries

½ cup feta cheese, crumbled

1 cup baby arugula

2 tablespoons pine nuts

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped fresh sage

¼ teaspoon fresh lemon zest

¼ teaspoon sea salt, plus more for the pasta water

¼ teaspoon freshly ground black pepper

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.

2. In a large bowl, toss pasta with blueberries, feta, arugula, and pine nuts. Add olive oil and lemon juice. Gently toss to combine.

3. Sprinkle with fresh sage, lemon zest, sea salt, and pepper. Serve chilled or warm

Per Serving:


Calories: 318

Carbohydrates: 48 g

Fat: 11 g

Protein: 10 g

Fiber: 70 g

Active Time:

5 minutes

Total Time:

15 minutes