Sun-dried tomato spaghetti with spinach & feta
This sun-dried tomato spaghetti with spinach and feta combines robust garlic flavors with fresh spinach and tangy feta, creating a satisfying dish. Perfect for a quick weeknight meal, it highlights the delicious synergy of Mediterranean ingredients.
Cook time 15 min
Prep time 10 min
Ingredients:
12 oz whole-wheat pasta1/4 cup olive oil
6 garlic cloves
1 cup sun-dried tomatoes
5 cups spinach
2 tbsp vinegar
1 dash salt
1 dash black pepper
1 cup feta cheese
Sun-Dried Tomato Spaghetti with Spinach & Feta is a delightful and nutritious meal that combines the robust flavors of garlic and sun-dried tomatoes with the freshness of spinach and the tanginess of feta cheese. Perfect for a quick weeknight dinner, this dish offers a hearty and healthy option that is both satisfying and full of flavor.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
- Add the chopped sun-dried tomatoes and cook for another 2-3 minutes, stirring occasionally.
- Add the fresh spinach to the skillet in batches, stirring frequently. Cook until the spinach is wilted, about 3-4 minutes.
- Add the cooked pasta to the skillet with the spinach and sun-dried tomatoes.
- Pour in the vinegar and toss to combine. If the mixture seems dry, add some of the reserved pasta water until you reach the desired consistency.
- Season with a dash of salt and black pepper to taste.
- Remove the skillet from heat and gently fold in the crumbled feta cheese.
- Divide the pasta among serving plates.
- Drizzle with a bit more olive oil if desired and sprinkle additional black pepper for garnish.
- Serve immediately and enjoy your sun-dried tomato spaghetti with spinach & feta!
Serve this delicious Sun-Dried Tomato Spaghetti with Spinach & Feta warm, and enjoy the medley of savory flavors and hearty textures. This meal is sure to become a favorite in your household, providing a nutritious and flavorful option for any night of the week.
Sun-dried tomato spaghetti with spinach & feta FAQ:
The cooking time for whole-wheat pasta varies by brand, but it typically takes about 8-12 minutes. Refer to the package instructions for the best results, aiming for al dente texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, adding a splash of water or olive oil to maintain moisture.
You can use crumbled goat cheese, ricotta, or vegan feta as alternatives to feta cheese. Adjust the amount to your taste preference.
The spinach is fully wilted when it becomes darker in color and reduces significantly in volume, usually taking about 3-4 minutes of cooking time.
Yes, you can substitute whole-wheat pasta with gluten-free pasta or other varieties like regular spaghetti, penne, or linguine. Adjust the cooking time according to the pasta type chosen.
Cooking Tips:
- Cook the whole-wheat pasta according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large pan over medium heat. Add thinly sliced garlic and cook until fragrant but not browned.
- Chop the sun-dried tomatoes and add them to the pan, stirring to combine with the garlic.
- Gradually add the spinach to the pan, allowing it to wilt before adding more.
- Once the spinach is wilted, add the cooked pasta, vinegar, salt, and black pepper. Toss well to coat the pasta with the sauce.
- Crumble the feta cheese over the top and gently toss to combine.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 9g
Carbohydrates 24g
Fiber 3.80g
Sugar 3.96g
Fat 16g
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