Recipe by appleydapply
Another great recipe from an older Penzey's spice catalog.
Top Review by Ophiael
I have made this dish several times now and it has become one of my go-to recipes when I have fresh spinach on hand. Being a spinach lover, I actually use a lot more spinach than the recipe calls for - between 12-20 ounces (fresh). The spinach cooks down a lot, so even though it sounds like much, it isn't. If you don't have feta on hand, parmesan tastes great on it, as well. We serve this over whole what pasta. Great recipe, thank you for posting!
- 1⁄2 lb dried linguine
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 medium tomatoes, diced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 2 cups fresh spinach, washed, patted dry, and chopped to make about 1 cup
- 4 ounces feta cheese, crumbled
- black pepper
Directions See How It's Made
- Bring 2 quarts of water to boil in a large pot.
- Meanwhile, heat the olive oil over medium heat in a large skillet or shallow saucepan. Add onions and cook for 5 minutes to soften, stirring to prevent browning. Add the garlic, diced tomatoes, and oregano. Cook for about 10 minutes and add the chopped spinach. Cook for another 5-10 minutes until the spinach has softened and the flavors developed. Add salt & pepper to taste.
- When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions.
- Drain the pasta and place servings on individual plates. Spoon sauce on top. Sprinkle with feta and serve immediately.