Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek
Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 lb whole wheat spaghetti cooked per instructions, reserving ½ cup of pasta cooking water
- ½ tbsp olive oil plus more for drizzling
- 1½ cups grape tomatoes
- crushed red pepper flakes dash
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 clove garlic minced
- ½ cup Tapenade recipe link above
- 1 cup baby spinach
- 1 cup arugula
- feta cheese crumbles
Instructions
- Make the tapenade. Set aside for the flavors to mingle.
- Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta, reserving ½ cup of the pasta cooking water.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste.
- Cook, stirring often, for 4-5 minutes or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute.
- Return the pasta to the large skillet, add the tapenade, spinach, and arugula then mix until evenly coated; add reserved pasta cooking water as needed.
- Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste.
- Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.
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