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
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.
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.
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.