1 10 oz box frozen spinach, thawed, drained and squeezed
3/4 cup sliced sun-dried tomatoes
1/4 cup capers
12 basil leaves
6 kalamata olives
1/4 cup olive oil
2 T red wine vinegar
2 cloves garlic
salt and pepper
feta cheese
lemon
greek seasoning
1 T agave
Instructions
cook pasta in salted water per directions. drain, but reserve 1 cup
pasta water. meanwhile, pour boiling water just to cover sundried
tomatoes. cover and let sit.
for dressing....combine oil, red wine vinegar, olives, agave syrup, and
garlic in a blender.
saute spinach and artichokes in a little evoo. add sundried tomatoes
and any liquid that remains to pan. sprinkle with a little greek
seasoning. add capers.
add pasta to pan. stir and and add a little pasta water if you need to
loosen up the sauce. top with basil, feta, and a squeeze of lemon.
juice.
Originally Submitted
6/20/2011
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