 | | Directions |
- Cook pasta according to package directions, drain, rinse with cold water, and drain thoroughly.
- Mix oil, rosemary, oregano, lemon juice, salt and pepper. Whisk or shake virorously to blend. Pour over pasta. Refrigerate, if serving cold.
- When ready to serve, arrange torn spinach on platter or individual serving plates. Add pasta, top with olives, tomatoes, and feta.
- Serve warm or cold.
|
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: saucepan, 3 quart or larger
Servings: 2
|  | | Ingredients | | - | | 4 ounces any short pasta |
| - | | 1/3 cup olive oil |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried |
| - | | 1 tablespoon chopped fresh oregano, or 1 teaspoon dried |
| - | | 1/2 teaspoon salt |
| - | | freshly ground black pepper to taste |
| - | | 1/2 cup cubed feta cheese |
| - | | 1/2 cup cherry tomatoes |
| - | | 12 olives, preferably Kalamata or other flavorful Greek olives |
| - | | 2 cups spinach or other salad greens |
|
| |
