Spinach & Feta Pasta With Roast Tomatoes
Who doesn't love a good bowl of pasta right? Its one of those dishes that ticks all the boxes, Cheap? Check! Filling? Check! Quick? Check! Delicious? Double check! This dish really does have it all, its perfect for weekday evenings or times when you need a decent warm plate of food but don't have much time to cook it. Fridge to table in 25 minutes! What's more is that this dish is healthy and low calorie, yes, you really can have a cheesy, rich dish without piling on the pounds. In this dish I use roasted Feta cheese, sorry my vegan friends, but I can't confirm a sub for this, I'll keep an eye out for a vegan feta though and try it out for you one day. For now, feta is where its at. Feta is one of my favourite cheeses, i swear it just completes every meal, every time I add it into a dish I'm like "how did I ever eat this without feta?!?!"
The roasted tomatoes in this dish also contribute to the sauce as when all the ingredients are stirred together, some of the tomatoes pop and release all their sweet yummy juices into the feta and that adds a zestyness to the dish. Grab a baking tray and chuck on your tomatoes, they don't need any prep or flavourings, just get them on there as they come. Next to this place your feta, avoiding crumbling it up, its not a big deal if it does break up, just keep an eye on it so it doesn't burn. Top your feta with a teaspoon of oregano and pop it in the oven on 180C for 20-25 minutes until the tomatoes are soft and the feta has browned on the corners.
The pasta I usually use is a Spinach and lentil blend but you can use any pasta you want which means this dish is vegetarian, oil free, clean, and can also be gluten free. I always make a point of weighing exactly 75g of pasta out so that I know I have exactly the right portion size and that in turn makes calorie counting so much easier. This recipe makes 1 portion so don't forget to multiply ingredients by the number of mouths! Weigh out your pasta and pop it in a pan, fill with water, add a bit of salt, I'm sure you already know how to boil pasta!
For a good dose of iron and protein in this dish we have spinach, probably my favourite green, which is saying something considering how much cabbage I eat! I think it pairs beautifully with feta. I usually keep a bag of frozen spinach cubes in my freezer so all i had to do for this dish was take 1/2 cups worth out of the freezer and defrost in the microwave. If you are using fresh leaves, wilt them now ready to be mixed in later. I hear 1/2 cup cooked spinach is rougly 250g uncooked, but don't quote me on that!
Let me know if this dish ends up being a weekly staple in your house too!
575kcal per portion
♥ 75g dry Pasta
♥ 100g Feta
♥ 10 Cherry Tomatoes
♥ 1 cup cooked Spinach
1. Tomatoes and Feta on baking tray, sprinkle feta with 1 teaspoon oregano.
2. Weigh out pasta and add to boiling water with salt
3.Cook or defrost cooked spinach and set to one side.
4 Strain pasta, saving one cup of water for the sauce.
5. Add in feta, tomatoes, spinach and extra oregano and mix well
6. Add in pasta water little by little until sauce reaches desired consistency, you can make it as thick and chunky or thin and smooth as you like.
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When your pasta has cooked, strain but keep a cup of the water as we will need that in a minute to help make the sauce nice and saucy. Your feta and tomatoes should be done soon after your pasta and when they are, move your feta into your pasta, along with the cooked spinach, another teaspoon of oregano and most of your tomatoes. I like to leave 3 or 4 tomatoes out of the mix until plated just for decoration. Stir well making sure the feta is completely broken up, add a splash of water and mix in well. If you think your pasta needs more water than add it although I usually only use one or two splashes of water. Don't forget, you can always add more but if you add too much, you cant take it out!