This is the recipe that is used on the days our littlest one asserts his free will and declines to eat anything healthy. But we know his weakness. He can’t resist cheese…any kind of cheese… and the creamy melted goodness of feta sucks him in every time. He never even notices he’s eating spinach with this dish.
- A box of pasta noodles. (13.5 ounces. We like penne but any shape would be okay.)
- Spinach leaves, fresh or frozen. (1-2 cups but really this depends on just how green you want to go.)
- 1 onion, chopped.
- Feta cheese, 8-ounce package, crumbled.
- Olive oil, 4 Tablespoons (or enough to coat the pasta)
- Lemon juice, (1/2 lemon or equivalent, tweak to taste)
- Red wine vinegar, (1 Tablespoon, then tweak to taste)
- Salt and pepper
Cook the pasta according to the directions on the box. At the same time that’s cooking, pour a few tablespoons of olive oil into a skillet and saute the onions at medium high heat. Add the spinach to the onions when they become transparent.
|After the pasta has been drained, place it in a bowl and get an eager young assistant to add the feta.|
Small hands can stir the feta around the noodles until the cheese gets warm and starts to melt.
After everything is mixed, add the olive oil, lemon juice and vinegar. I start out with a few tablespoons of oil and a couple teaspoons of vinegar and then taste it, add a little more, taste again, add a little more – just remember you can always add, but you can never take away. Keep playing with the oil and vinegar and salt and pepper until it’s got the flavor that makes you and your kitchen assistants happy.