Spanakopita Pasta

By vail28

Ingredients

• Kosher salt
• 12 oz. farfalle (bowtie) pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 pound baby spinach
• 1/4 cup finely chopped fresh dill
• Grated zest and juice of 1 large lemon
• 6 oz. crumbled feta cheese
• Freshly ground black pepper

Details

Servings 4
Adapted from weeklygreens.com

Preparation

Step 1

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain and set aside, drizzling lightly with a touch of oil to prevent sticking.
In a large skillet, heat the olive oil over medium. Add the minced garlic and allow to cook until fragrant, about 1 minute. Add the spinach in small batches and cook until just wilted. For me, it took about 3 batches to get all the spinach cooked down.
Transfer the spinach to a large bowl, then add the dill, lemon zest, lemon juice and feta. Add the pasta to the bowl and toss. Season to taste with salt and fresh black pepper.