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!
Save Recipe- 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
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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Vegetarian Greek Pasta with Feta from Around My Family Table
Caribbean Jerk Cod with Asparagus al Dente from Songs Kate Sang
Stirfry Recipe with Sprouts from Confessions of an Overworked Mom
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Seafood Salad from Just 2 Sisters
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