Salad: Greek spinach-pasta salad with feta and beans (6 main dish servings)

1 5-6 oz pkg fresh baby spinach
1 15 oz can Great Northern beans, rinsed and drained
4 oz crumbled feta
1/4 cup dried tomatoes (not oil-packed), shipped
2 green onion, chopped
2 cloves garlic, minced
1 t finely shredded lemon peel
2 T lemon juice
2 T evoo
1 T snipped fresh oregano
1 T snipped fresh lemon thyme or thyme
1/2 t kosher salt or sea salt
1/2 t freshly ground black pepper
12 oz dried cavatappi or farfalle
Shaved parmesan

In large serving bowl, combine spinach thorugh black pepper.  Cover, let stand at room temp for up to 2 hours, stirring occasionally.  Shortly before serving cook pasta al dente.  Drain, reserving 1/4 cup of cooking water.  Toss cooked pasta and pasta water with spinach mixture.  Serve warm or at room temp.  Top with shaved Parmesan.   408 calories per serving.