Greek Pasta

Quick, simple, and tasty. Those are the three words I would use to describe this pasta dish. I love the tangy olives, sweet tomatoes, and salty cheese together with the crunchy pine nuts and soft pasta. This combination of ingredients works well with any pasta, but I especially love it with angel hair. This dish is always a big hit with my family and pairs nicely with a simple butter lettuce salad and crusty roasted garlic bread.

Greek Pasta

Ingredients:

• 8 oz angel hair pasta, cooked per instructions, reserving ¼ cup of cooking water
• 2 tbsp toasted pine nuts
• 1 tbsp olive oil
• ¼ small red onion, diced
• Handful of grape tomatoes
• ¼ tsp oregano
• ¼ tsp crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 3 cloves of garlic, minced
• Handful of kalamata olives, halved
• ½ cup of chicken broth
• 1 cup of baby spinach
• Feta cheese crumbles, to taste

How to Make Greek Pasta:

Cook the pasta in a large pot of well-salted water according to the instructions, reserving ¼ cup of the cooking water.

Toast the pine nuts in a DRY large skillet over medium heat for 2-3 minutes or until golden brown. Set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 3-4 minutes.

Add the grape tomatoes, oregano, red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook for 1-2 minutes.

Add the minced garlic and kalamata olives, then cook, stirring constantly, for 1 minute.

Add the chicken broth and cook for 2-3 minutes.

Add the cooked and drained noodles to the large skillet, along with the spinach and pine nuts. Toss to coat, and cook for 1 minute until the spinach wilts. Add any reserved pasta water, if needed.

Taste and re-season with sea salt and freshly cracked pepper.

Add the feta cheese, then toss and serve immediately. Enjoy.

 

 

GIVEAWAY: ***CONTEST CLOSED*** WINNER PICKED***

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