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.
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.
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)
- Cook pasta according to package directions.
- 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.
- Chop the olives and crumble the feta if you have a block.
- Drain the pasta.
- Mix in spinach, garlic, olive, basil, feta, and oregano while the pasta is hot.
- Drizzle a few tablespoons of olive oil over the dish.
- Drizzle balsamic vinegar over the dish.
- Toss to coat.
- Sprinkle parsley and serve warm, family style.