This spinach and feta pasta recipe is from the working-mom-I-need-a-meal-fast cookbook. I love it because it’s easy to make, filling, and has a vegetable! This is the only way I can get my son to eat another veggie other than broccoli. The essence of the spinach and feta pasta is very similar to spinach pie, so you get the great flavor without the hassle of fiddling with phyllo dough.
I found that adding a little sour cream to the pasta make the dish a little creamier while maintaining the sharpness of the feta. If you’re in the mood for something a little heartier (meaning with meat), add grilled chicken or better yet lamb! My mouth is watering just thinking about it.
Spinach and Feta Pasta
- 8 oz rotini pasta (or your favorite shaped pasta)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- ¼ teaspoon dried hot red pepper flakes (optional)
- 3 scallions (chopped)
- 1 teaspoon dill
- 1 10-oz, package chopped frozen spinach (thawed and squeezed dry)
- ½ cup 3 oz; crumbled feta
- ¼ cup sour cream
Cook pasta in a 4- to 6-quart pot of salted boiling water uncovered, stirring occasionally, until al dente (about 7 minutes) then drain well. Transfer to a bowl and keep warm, covered.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot and sauté garlic, red pepper flakes, dill and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
Toss pasta and sour cream and feta with spinach mixture until combined. Season with salt and pepper.