Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 1 lb of whole wheat spaghetti cooked per instructions, reserving ½ cup of pasta cooking water
- ½ tbsp of olive oil plus more for drizzling
- 1½ cups of grape tomatoes
- Dash of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- ½ cup of tapenade recipe link above
- 1 cup of baby spinach
- 1 cup of arugula
- Feta cheese crumbles
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, reserving ½ cup of the pasta cooking water.
- Meanwhile, heat the olive oil in a large skillet 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 to the large skillet, add the tapenade, spinach, and arugula then mix until evenly coated; add reserved pasta cooking water as needed.
- 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.