Pasta With Greens and Feta

"I use this for my children's lunches. It's easy to make and holds over well overnight. You can use arugula, watercress, or endive instead of the spinach, if you like, and, for a heartier meal, add roasted or grilled squash, eggplant or sweet peppers."
 
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Ready In:
20mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Bring a large pot of salted water to boil. Stir in the pasta and return water to a boil. Cook until pasta is barely tender. Drain and set aside.
  • Heat olive oil in a large skillet. Add the onions and sauté until lightly browned. Add the garlic and cook 2 minutes, taking care not to burn it. Add the spinach and water, cover the skillet and cook for 3 more minutes. When the spinach has wilted add the pasta and toss to heat through.
  • Add the lemon juice and pepper and toss again. Top with feta cheese and serve hot, warm or at room temperature.

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RECIPE SUBMITTED BY

I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden. My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep. We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist. I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others. My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
 
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