An easy, quick and delicious Greek inspired pasta filled with lemon, spinach and feta. Eat it as is or top with a simple protein like salmon.
Sometimes I’ll be casually going about my day when a random recipe or meal idea will pop into my head. Sometimes it’s prompted (reading food blogs is a frequent inspiration), while other times it’s completely random, like yesterday. I was in the middle of writing an email to a client obviously about a totally different topic when the delicious idea of pasta + lemon + spinach entered my head and dinner started to take shape. I hadn’t made pasta in awhile. I also knew I had an open box of linguine in the pantry for a few months that needed to be used. Perfect.
This is simple.
This is fresh.
This is quintessential summer.
This will probably even impress your Greek mother-in-law. Ok, maybe that one’s just for me.
With spinach, feta and lemon this pasta dish has a distinct Greek feel to it but still feels classic enough to serve to anyone at anytime.
Spinach. One of the few vegetables I will pull the salad spinner out for. I am incredibly lazy when it comes to cleaning the salad spinner and most times will opt for the “rinse under the faucet by hand and dry with a dish towel” method over the salad spinner. Spinach, however, is a sandy little green that warrants the effort unless you enjoy an unintended crunch in each bite.
Some other accessories. Please tell me you all buy the block feta? You do right? You know it’s much cheaper usually than the already crumbled kind. Take a peak next time if you don’t, I bet you’ll find out you’ve been paying a high price for some stupid little crumbles. In fact, I almost got tricked yesterday when I thought they were the same price until I saw that the crumbled kind was 2 ounces less than the block. Can’t fool me Athenos, I’ll crumble my own thankyouverymuch!
There are no step by step pictures here because it would be insulting your intelligence to do so. This is easy. Boil water, cook pasta. Sauté spinach and prep feta, lemon and tomatoes. You don’t need pictures for that. You can do it!
I decided to top it with some simply broiled salmon. Seasoned well and drizzled with lemon juice, it was the perfect protein component to the meal.
This took a total of 20 minutes, including the time to boil the water. Perfect weeknight meal.
- ½ lb. whole wheat linguine
- 1 bunch of spinach, washed and dried
- ⅓ cup chopped/crumbled feta
- 1 garlic clove, smashed
- 2-3 tbsp extra virgin olive oil
- zest of 1 lemon
- juice of 1 lemon
- cherry tomatoes, halved, for garnish on each serving
- basil for garnish
- salt & pepper
- ½ lb. wild Alaskan king salmon (optional)*
- Bring pot of water to a boil, salt, cook pasta until al dente.
- Meanwhile, sauté garlic in olive oil on med-high heat for 1-2 minutes.
- Add spinach, lemon juice, salt & pepper and toss lightly for 1 minute until spinach just starts to wilt. Pull off heat immediately.
- Once pasta is cooked, drain and add to sauté pan with spinach.
- Add feta and tomatoes and toss to combine.
- Plate pasta and garnish with lemon zest and basil.
- If using salmon: Preheat oven to 400 degrees while water boils. Line baking sheet with tin foil. Salt & pepper salmon generously, squeeze lemon juice on top and place on baking sheet. Bake for 10 minutes. Sprinkle with breadcrumbs and broil on high for 3-4 minutes until just golden brown. Top pasta with a portion of salmon.