Mid Week YUMM! – Creamy Feta & Tomato Pasta
5 Ingredients, Endless Style: This Creamy Feta & Tomato Pasta is Your Weeknight Runway!
Darlings, are you craving a dinner that’s chic, easy, and totally delicious? Look no further! This creamy feta and tomato pasta is your new go-to for a satisfying vegetarian feast, and the best part? It only takes FIVE simple ingredients!
We’re talking about that dreamy, salty feta melting into juicy tomatoes for a sauce that’s pure perfection. And while those peak-season tomatoes are off strutting their stuff elsewhere, sweet and vibrant cherry or grape tomatoes step in to ensure every single bite is a flavor explosion! This isn’t just dinner; it’s a stylishly simple culinary masterpiece. Get ready to twirl your fork into pure creamy bliss!
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 (10-ounce) package baby spinach (about 10 cups)
- 3 tablespoons extra-virgin olive oil
- 4 cups cherry tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup chopped fresh basil, plus basil leaves for garnish
- 1 1/2 cups crumbled feta cheese, divided
Direction
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Bring a large pot of water to a boil over high heat; cook spaghetti according to package directions. During the last 2 minutes of cooking, stir in spinach. Drain, reserving 1 cup cooking water.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes, salt and pepper; cook, stirring occasionally, until the tomatoes start to soften and burst, about 6 minutes. Transfer 1/2 cup tomatoes to a small bowl. Stir basil into the tomatoes in the pan. Reduce heat to medium and cook, stirring often, until the tomatoes break down and become saucy, about 5 minutes.
- Transfer the tomato mixture to a blender. Add 1 cup feta and 1/2 cup of the reserved cooking water. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth and creamy, about 1 minute.
- Return the sauce to the skillet; heat over medium heat. Add the drained pasta and spinach mixture and the reserved 1/2 cup tomatoes; toss to coat, adding more reserved cooking water as needed to reach desired consistency. Sprinkle with the remaining 1/2 cup feta; garnish with basil leaves, if desired.
Nutrition Information
Calories 446, Fat 21g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 52g,
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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