Ingredients for Spinach And Feta Pasta With Olives
- Fusilli
- 150g fresh spinach
- Garlic Cloves
- Olive Oil
- Reduced Fat Feta Cheese
- 2 tablespoons pine nuts, toasted
- 1/4 teaspoon freshly grated nutmeg
- Black Olives
- Salt and freshly ground black pepper to taste
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How to Make Spinach And Feta Pasta With Olives
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, prepare the spinach. Bring a kettle of water to a boil. Pour boiling water over the spinach in a colander to wilt. Immediately plunge into an ice bath to stop the cooking process. Squeeze out excess water thoroughly.
- Add the wilted spinach, minced garlic, olive oil, half of the crumbled feta cheese, and most of the toasted pine nuts to a food processor. Pulse until you achieve a coarse pesto-like consistency.
- Season the spinach mixture with nutmeg, salt, and pepper to taste.
- Add the drained pasta to the spinach pesto. Toss to coat evenly. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, topped with the remaining feta cheese, halved Kalamata olives, and the reserved toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
14g
Fat
11g
Carbs
27g
