This is a beautiful pasta dish, that can be served either hot or cold. I only used one pot to cook everything, and you would not believe how quick you can make this big elegant dish. At the last 5 minutes of your pasta cooking time, you can add your little tomatoes, and at your last minute of cooking time, you can add your spinach. This will yield about 8 servings. Here we go…..
1 box of whole grain pasta (cook according to directions, and don’t forget to season your water with salt)
2 handfuls of cherry or grape tomatoes ( I used grape in this recipe)
3 cups spinach, torn or cut into smaller pieces (don’t let the 3 cups fool you, the spinach will shrink)
8 teaspoons of extra virgin olive oil (or you can use vegetable or canola oil, too)
2 teaspoons dried basil (or 6 teaspoons of freshly minced basil)
1 teaspoon of garlic powder ( I usually use fresh garlic, but I thought this would give the pasta a milder garlic flavor)
1 teaspoon Kosher salt
fresh cracked pepper
4 tablespoons of crumbled feta cheese
Boil pasta according to directions. In last 5 minutes, add your little tomatoes. In the final minute of cooking time, add your spinach leaves. Drain pasta and run cold water over it so that vegetables keep their beautiful vibrant color. What you have done now is blanched your tomatoes, and at this point they can be peeled (again, don’t worry, not as time-consuming as you think….you can finish in about 5 minutes). I pinch the area where the stem would be, and the peel comes right off. Once you are finished peeling your little tomatoes, while still in the colander, add your oil, basil, garlic powder, salt and pepper, and mix well before transferring to a platter. Finally, after you have transferred your pasta to your dish, garnish with crumbled feta. Enjoy !!!!!