Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Pam / For the Love of Cooking
Equipment
Large pot
Ingredients
1lbof whole wheat spaghetticooked per instructions
½tbspof olive oilplus more for drizzling
1 ½cupsof grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepperto taste
1cloveof garlicminced
½cupof tapenaderecipe link above
1cupof baby spinach
1cupof arugula
Feta cheese
Instructions
Make the tapenade. Set aside for the flavors to mingle.
Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minutes or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute.
Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.