Pasta with Spinach, Feta, and Olives

Today’s recipe is not so much a recipe, it’s more of a what to throw together when you love Mediterranean food. I love all of the flavors of the Mediterranean (well, except eggplant and I’m working on that). I personally feel that everything tastes better with kalamata olives, feta cheese, tomatoes, basil, and capers. There are probably a few ingredients that I’m leaving out, but I think you can see where I’m coming from.

So, like I said, today’s recipe is so easy. The only cooking involves boiling some water for the pasta. How easy is that?

Pasta with Spinach, Feta and Olives
Serves 4 (except it occasionally only serves 2)

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced (increase or decrease to taste)
6 cups hot cooked pasta
2 cups chopped spinach
1/4 cup pitted kalamata olives (oh, go ahead, do 1/2 cup, you know you want to)
2 tablespoons capers (rinse if they’re salted)
3/4 cup crumbled feta cheese

Whisk olive oil, balsamic vinegar, and garlic in a large bowl. Add everything else and toss to mix. Season with salt and pepper to taste.

That’s it! It doesn’t get much easier than that. Serve it with a salad, or if you’re like me, be lazy and consider the spinach your green part of dinner. I served it with fresh bread.

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  1. says

    Pam, the farfalle is a great choice of pasta and all those flavours are up my alley.

    You probably didn’t need any salt for this as there’s enough with the feta, olives and capers.

    Finally, this would also make a wicked cold pasta salad.

  2. says