Description
A vibrant, savory pasta dish featuring tangy feta cheese, briny Kalamata olives, and fresh spinach tossed in a garlic-infused olive oil sauce.
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 4 cups fresh baby spinach
- 1/2 cup Kalamata olives, pitted and sliced
- 6 oz feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the baby spinach and cook for 2-3 minutes until wilted.
- Add the cooked pasta, sliced olives, and dried oregano to the skillet, tossing to combine.
- Stir in the crumbled feta and the reserved pasta water, cooking for 1-2 minutes until the cheese softens.
- Remove from heat and stir in the lemon juice. Season with salt and pepper if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean