I love pasta! Okay..love is an understatement. Even though I can’t have wheat, I found a brand of pasta that I truly love after a lot of trial and error. Now I order in bulk so I always have it on hand. When you find something you love, it’s okay to buy in bulk if you know you will eat it before it expires. Having a reserve supply {or stockpile} of your favorites for making quick meals like this Vegetarian Greek Pasta with Feta.
I actually make this for lunch while my little man is having mac & cheese. It actually takes just about the same amount of time of making the boxed mac & cheese that he loves so much. So it’s perfect and we can have lunch together…he’s my favorite lunch date these days and it’s coming to an end faster than I want. Next year he will be in kindergarten so I’m taking in as many of our special lunch dates and time together as I can.
Acting Silly with my Little Man!
Vegetarian Greek Pasta with Feta
Ingredients
- 12oz spaghetti, cooked
- 1 cup baby spinach
- 1/4 cup roasted garlic, roughly chopped
- 2 tbls fresh oregano
- 1/ cup black or kalamata olives, sliced in half
- 1 cup grape tomatoes, sliced in half
- 3 tbls lemon juice
- 2 tbls garlic olive oil (or extra virgin olive oil)
- salt & pepper, to taste
- 5 oz feta cheese, crumbled
Directions
- Cook pasta to al dente according to package instructions. Reserving 1/4-1/2 cup liquid.
- Add cooked pasta, spinach, roasted garlic, oregano, olives, and tomatoes to a large bowl and toss to combine. In a small bowl add lemon juice, salt & pepper, olive oil, and 1/4 cup cooking water. Mix well and then pour over pasta and toss to coat. Sprinkle with feta cheese and serve warm.
- ©Around My Family Table
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