Greek Pasta

Greek Pasta | Domesticated Academic

You’ll love this pasta because it’s light, flavorful, and super simple to put together. You can serve it hot, room temperature, or cold with no fuss, making it a great dish for a dish to pass or informal meal at home. Summer food shouldn’t be heavy, but it should be filling and satisfying without leaving you feeling like you swallowed a brick.

Greek Pasta | Domesticated Academic

I splurged at the farmers market and bought a box of fresh, homemade lemon pepper fettuccine–a true treat, and immediately thought about what I could do with it to maximize the flavor without weighing it down. Any kind of pasta would do in this case, but I did enjoy (and ate every last bite) of this dish throughout the week. I kept adding more fresh chopped spinach to keep it fresh after it had wilted.

You’ll need:

1/2 hr. prep time

  • 1 lb. pasta of choice
  • 1 cup frozen spinach or raw spinach, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1/2 cup black olives, chopped into bite size pieces
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • olive oil
  • drizzle of balsamic vinegar
  • fresh parsley (optional)
  1. Cook pasta according to package directions.
  2. While the pasta water is getting hot and the pasta is boiling, finely chop the spinach, depending on if you’re using fresh or frozen.
  3. Chop the olives and crumble the feta if you have a block.
  4. Drain the pasta.
  5. Mix in spinach, garlic, olive, basil, feta, and oregano while the pasta is hot.
  6. Drizzle a few tablespoons of olive oil over the dish.
  7. Drizzle balsamic vinegar over the dish.
  8. Toss to coat.
  9. Sprinkle parsley and serve warm, family style.

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