Orecchiette with Spinach and Feta
Orecchiette with Spinach and Feta is another one of those simple, 15 minutes to the table, delicious dinners.
Ingredients
- 1 pound orecchiette pasta cooked according to package directions
- 1 24-ounce jar marinara sauce, or the same amount of homemade
- 2 tablespoons sun-dried tomatoes in oil, drained and chopped
- ¼ cup kalamata olives sliced
- 1 8-ounce bag baby spinach
- 4 ounces feta cheese crumbled
- ½ teaspoon red pepper flakes optional
- 2 tablespoons capers rinsed and drained (optional)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat the marinara sauce in a large skillet. Add the sun-dried tomatoes, olives, and capers, if using; simmer for a couple of minutes, then add the cooked orecchiette along with the spinach. Simmer until the pasta is heated through and the spinach has just wilted about 3 - 4 minutes. Add red pepper flakes, taste and adjust seasonings (remember, the feta cheese will add saltiness to the dish). Place in large heated bowls; top with crumbled feta. Garnish with chopped parsley, if desired.
Nutrition
Serving: 1 servingCalories: 434kcalCarbohydrates: 69gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 17mgSodium: 432mgFiber: 5g
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