6 Servings 15 min Cook
13 1/4 Oz Whole Wheat Pasta
1/4 Cup Olive Oil
6 Clove Garlic
1 Cup Sun-Dried Tomatoes
5 Cup Spinach
2 Tbsp Balsamic Vinegar
1 Dash Salt
1 Dash Pepper
1 Cup, crumbled Feta Cheese
Cook spaghetti in a pot of boiling salted water until al dente, about 7 minutes.
Reserve 1 cup pasta cooking water and drain pasta.
Heat olive oil in a small skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes.
Transfer garlic with a slotted spoon to paper towels to drain.
In a large skillet, heat 1 tablespoon of the oil from the sun dried tomatoes.
Add sun dried tomatoes, spinach, and balsamic vinegar.
Cook over medium-high heat until spinach is wilted, about 3-4 minutes.
Toss spaghetti with the sun dried tomatoes and spinach.
Stir in the 1/2 cup pasta water.
Season with salt and pepper.
Sprinkle spaghetti with feta cheese and toasted garlic.
Recipe inspired by: http://www.