Author Notes
This is a delicious and satisfying one-dish dinner that comes together in the time it takes to boil some pasta. Adapted from a recipe that my Mom and Dad made up after having had a similar dish, its flavors meld nicely in the fridge overnight for a great take-to-work lunch the next day. And it really benefits from using the best quality feta you can find. Serve with a nice crusty bread and a generous pour of your favorite wine. —Jennifer Barry
Ingredients
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1/2 pound
pasta, like cappellini or spaghetti rigate
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8-16 ounces
fresh baby spinach (I prefer the larger amount)
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1/4-1/2 cups
good quality extra virgin olive oil
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2 to 3 pinches
or more red pepper flakes
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2 cups
protein of your choice like cooked shrimp, leftover chicken or flank steak, chopped (optional)
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1 cup
walnuts, chopped and toasted
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8 ounces
sheep's milk feta, crumbled
Directions
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Boil the pasta according to package directions, making sure to salt the water.
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Meanwhile, set the spinach in the colander you will be using to drain the pasta.
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Cube or crumble the feta, and set aside.
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Toast the chopped walnuts in a heavy-bottomed sauce pan over medium heat, stirring constantly, until fragrant. Set aside.
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When the pasta is cooked al dente, pour it into the colander to drain, using the heat of the cooking water to wilt the spinach. Drain well.
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Pour the pasta and the spinach into a large serving bowl and immediately douse with the olive oil, stirring to evenly coat.
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Toss in the feta, walnuts, and chicken (if using), as well as the red pepper flakes. Toss to combine.
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Serve hot, or at room temperature. Pass with extra red pepper flakes.
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For the best flavor, let refrigerated leftovers come to room temperature rather than reheating them in the microwave.
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