A delicious and healthy pasta for every summer meal, we hope you love it as much as we do!
12-16 oz. Spinach
½ tsp salt
1 tsp pepper
¼- 1/3 cup The Olive Scene Extra Virgin Olive Oil
1 lb feta cheese, crumbled
2 medium onions, chopped
2 cloves garlic, crushed
1 lb orzo or fregola pasta
Remove stems from spinach, wash well, and spin dry. Tear large leaves in half, and place in a large pasta bowl.
Toss with ¼ cup olive oil, salt and pepper.
Sauté the onions in 2 Tbsp oil until soft. Add garlic, and sauté a bit longer until garlic is soft and fragrant. Do not allow the garlic to brown. Set aside.
In a large pot of boiling water, cook pasta according to package directions. Drain well and to the skillet with the onions and garlic, tossing to coat with oil. Add the hot pasta to the bowl with the spinach and toss, allowing the spinach to wilt.
Add feta, and gently fold over to mix all ingredients.
Serve. Fabulous with leftover chicken, cut into strips and added with onions.