Recipe: Whole Wheat Pasta With Sun-Dried Tomatoes, Spinach And Feta Cheese
This comforting meal is healthy, easy to pull together, and can be tailor-made to your diet specifications.
With many cancellations in our schedules and the emphasis on social distancing, we will undoubtedly be spending more time at home. This week at The Sylvia Center, we whipped up a dish that is well balanced and comes together easily.
This recipe can also easily be adapted for those with gluten and dairy sensitivities: swap for gluten-free pasta or brown rice, and omit the cheese and add beans for protein. While it might be hard to find fresh spinach in the grocery store, you could try frozen or look to your local farmers (if/when they open) because baby spinach will be coming into season. Or switch it up entirely and substitute kale. Make this dish your own and enjoy!
Sun-Dried Tomatoes, Spinach and Feta Cheese
Serves 6-8
1 pound whole grain bow tie pasta, cooked
3 cups fresh spinach, chopped or torn
1 cup sundried tomatoes (or fresh), chopped
3/4 cup feta cheese
1/2 cup Italian dressing — recipe for homemade below or use your favorite store bought
Dressing
2 tablespoons red onion, minced
1/2 clove garlic
2 tablespoons fresh parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/2 cup olive oil
1. Cook pasta according to the directions on the package or until al dente, then drain
2. Chop or tear-up the spinach and chop sun-dried tomatoes.
3. In a large bowl toss the pasta, spinach, feta cheese, sun dried tomatoes and Italian dressing.
Refrigerate the pasta salad or serve right away.
For the dressing
1. Soak 2 tablespoons minced red onion in cold water for15 minutes, then drain.
2. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on a board. Chop and mash into a paste.
3. Whisk with 2 tablespoons red wine vinegar and the onion.
4. Gradually whisk in 1/2 cup olive oil.
