Wilted Spinach and Feta Pasta
A quick and simple pasta dish to use up wilting spinach before it goes off.
Total time
30 min
10 prep + 20 cook
Serves
2
Difficulty
easy
Cuisine
Mediterranean
Per serving
550 kcal
P: 25g · C: 60g · F: 22g
That bag of spinach in the fridge is looking a bit sad, isn't it? Before it turns into a slimy mess, let's give it a new lease of life. This pasta is incredibly forgiving and perfect for a speedy weeknight dinner. The key is to cook the spinach down quickly in the residual heat of the pan. It wilts dramatically, so don't be put off by a large amount.
Why this works
Spinach contains a lot of water. Cooking it in a hot pan with a little oil, then allowing the pasta's heat to finish it, means the water evaporates quickly. This concentrates the spinach flavour and prevents it from becoming watery and bland in your dish.
Ingredients
- 200gspaghetti
- 2 tbspolive oil
- 2 clovesgarlicthinly sliced
- 200gspinacha large bag, washed
- 100gfeta cheesecrumbled
- 1lemonzest and juice
- to tasteblack pepper
Method
- 1
Cook the spaghetti in a large pan of boiling salted water according to packet instructions. Reserve about 100ml of the pasta water before draining.
- 2
While the pasta cooks, heat the olive oil in a large frying pan or wok over a medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and just starting to turn golden. Don't let it burn.
- 3
Add the spinach to the pan in batches if necessary. It will seem like a lot, but it wilts down quickly. Stir gently until just wilted, about 2-3 minutes.
- 4
Add the drained spaghetti to the pan with the spinach. Pour in about half of the reserved pasta water, the crumbled feta, and the lemon zest and juice.
- 5
Toss everything together well. The heat from the pasta and the residual pan heat will melt the feta slightly and create a light sauce with the pasta water. Add more pasta water if it looks a little dry.
- 6
Season generously with black pepper. Taste and add a pinch of salt if needed, but the feta is quite salty already.
- 7
Serve immediately. A simple green salad would be a nice accompaniment.
Tips
- ·If you don't have feta, a strong goat's cheese would also work.
- ·Add a pinch of chilli flakes with the garlic for a little heat.
- ·A handful of toasted pine nuts sprinkled over at the end adds a lovely texture.
Variations
- →Swap feta for ricotta and add a handful of peas.
- →Stir in some cooked, flaked salmon or prawns at the end.
- →Use fresh tagliatelle or linguine instead of spaghetti.
Storage
Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the spinach may have lost some of its vibrancy.
