Savory Medjool Date and Nut Pasta

Back to Recipes Total Time: 32 minutes Serves 6


  • 1/2 cup Natural Delights Medjool Dates, pitted and chopped
  • 1/2 lb. baby spinach leaves, coarsely chopped
  • 4 oz. walnuts, toasted and chopped
  • 1/3 cup plus 1 tbsp. olive oil, divided
  • 1 cup crumbled feta cheese
  • 2 tbsp. lemon juice
  • 1 clove garlic, thinly sliced
  • 1 cup fresh breadcrumbs
  • 1 lb. fettuccine
  • Salt and pepper to taste


  1. Toss dates, spinach and walnuts together in a large bowl. Whisk together 1/3 cup olive oil, feta cheese, lemon juice, and pepper. Set aside.
  2.  Heat remaining olive oil in a small skillet over medium-low heat. Add garlic and sauté for about 30 seconds. Remove garlic with a slotted spoon and add breadcrumbs to skillet; cook over medium heat until lightly browned, stirring frequently. Add garlic back to skillet.
  3. Cook pasta in boiling salted water until tender according to package directions; drain well. Toss spinach mixture with feta mixture, then toss with cooked pasta; season with salt and pepper. Place on six plates and sprinkle with toasted breadcrumbs.
Nutritional analysis per serving - Calories: 660, Fat: 34g, Saturated Fat: 7g, Trans Fat: 0g, MUFA:  13.46, PUFA:  11.33, Cholesterol: 20mg, Sodium: 440mg, Potassium: 296        b6mg, Carbohydrates: 76g, Fiber: 6g, Sugar: 12g, Protein: 19g, Vitamin A:  30%, Vitamin C:  15%, Calcium:  20%, Iron:  25%