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Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 lb of whole wheat spaghetti cooked per instructions, reserving ½ cup of pasta cooking water
  • ½ tbsp of olive oil plus more for drizzling
  • 1½ cups of grape tomatoes
  • Dash of crushed red pepper flakes
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 clove of garlic minced
  • ½ cup of tapenade recipe link above
  • 1 cup of baby spinach
  • 1 cup of arugula
  • feta cheese crumbles

Instructions

    Cup of Yum
  1. Make the tapenade.  Set aside for the flavors to mingle.
  2. Cook the pasta in a large pot of boiling salted water, per instructions.  Drain pasta, reserving ½ cup of the pasta cooking water.  
  3. Meanwhile, heat the olive oil in a large skillet over medium heat.  
  4. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste.  
  5. Cook, stirring often, for 4-5 minutes or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute.
  6. 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.   
  7. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste.  
  8. Place into serving bowls then top with feta cheese.  Serve immediately.  Enjoy.