Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic.
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Today’s theme: Pasta! Let’s carb-load for the weekend with all sorts of pasta-based deliciousness.
Spinach Feta Pasta
- 8 oz linguine
- 12 cups loosely packed baby spinach (this is equivalent of a bag of baby spinach at my grocery store)
- 6 oz crumbled feta
- 3 scallions, sliced
- 1.5 tbsp olive oil
- 1.5 tbsp lemon juice
- 1 tsp dried dill
- pepper to taste
- Cook the pasta according to the directions on the package. In the last 30 seconds of cooking, add the spinach and push it under the boiling water to wilt. Drain pasta and spinach together.
- While the pasta is cooking, combine the other ingredients in a big serving bowl. Add the pasta and spinach after draining and toss to combine.
- Makes 3 large servings or 4 smallish servings.
Variations: Shrimp is an excellent addition to this, as well. I usually just use thawed pre-cooked shrimp and toss them in the colander before straining the pasta so all the hot water pours over them to warm them up a bit. Also, you can use any long pasta – the original called for fettuccine, but for whatever reason, I always prefer linguine.
Adapted from Healthy Cooking for Two or Just You