April 24, 2015

pasta with spinach, feta, and dill


All moved into our hotel room and the verdict is... it may be a long three weeks!;)  The birds are happy, turtle is hungry, kids are SUPER excited which equals hyper, and the dog isn't loving all the strangers on her property (at least that is the way she sees it from our 1st floor windows).  Should be interesting!!

Here is a recipe that I made while we were still living in our house and busy packing.  It is one of those pastas that you can throw together quickly and doesn't have any "crazy" ingredients!  

Servings 4-6
Total Time 25 minutes

  • 1 pound pasta (if you are making this gluten free make sure to buy gluten free pasta)
  • 1 zucchini, juilienned
  • 5 ounces spinach or greens mixture, chopped
  • 1-2 tablespoons chopped fresh dill (depending on your preference)
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 3 garlic cloves, minced
  • 1 teaspoon course salt 
  • freshly ground black pepper
  • 1 cup alfalfa sprouts
  • 8 ounces feta, crumbled


1.  In a large pot of boiling water, cook the pasta according to package directions until al dente.  Drain and return to the pot.
2.  Meanwhile, in a small saucepan, over medium heat, add the olive oil and butter.  Once the butter melts and it starts to simmer add the garlic and cook until fragrant, about a minute.  Stir in the salt and set aside.
3.  Return the pot to the stove, over medium heat.  Add the zucchini, spinach, dill, and olive oil mixture to the pasta.  Stir until well combined and the greens are wilted.  Season to taste with salt, pepper, and dill.

4.  Top the pasta with sprouts and feta.  Enjoy!!!

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