Lemony Spinach & Roasted Garlic Fettuccini topped with Sheep Feta

It was a cold and snowy day on the farm today and we needed a comfort food that was light but full of nutrients. Growing up Greek Cypriot, dishes that featured lemon, spinach and garlic were served regularly especially sheep feta. I have taken my heritage flavours and created a simple yet comforting lunch for my farm family. It takes no time to make yet so satisfying packed with healing n nutrients.

a comfort food that was light but full of nutrients. Growing up Greek Cypriot, dishes that featured lemon, spinach and garlic were served regularly especially sheep feta. I have taken my heritage flavours and created a simple yet comforting lunch for my farm family. It takes no time to make yet so satisfying packed with healing n nutrients.

Ingredients:

2 large whole garlic*

1/4 cup extra-virgin olive oil + 2 tbsp. 

4 cups of fresh spinach chopped

salt and fresh ground pepper

450 g fresh spinach or plain fettuccini pasta

1/4 cup reserved pasta water

1/4 cup fresh lemon juice

1/3 cup crumbled sheep milk feta

Preparation: 

Preheat oven to 400 F. 

To the roast garlic, trim the top off both heads of garlic, about 1/4 inch off the top of the head to expose the tops of the garlic cloves.

Drizzle each head with 1 tbsp. each of olive oil over the exposed cloves, ensure the olive oil drips down into the cloves

Wrap each garlic in aluminum foil and roast in the oven for 40-45 minutes, until garlic is soft and creamy. Let cool and remove garlic from skin.

Cook fresh pasta in a pot of salted boiling water for 2 -3 minutes. Drain pasta and reserve a 1/4 cup of the pasta water.

Heat the 1/4 cup of oil in a large non stick sauté pan over medium heat.

Add roasted creamy garlic to oil and stir to mix. Add spinach and season with salt and pepper, sauté until spinach has softened and slightly wilted, 1-2 minutes. Mix pasta water and lemon juice together and add to pan with spinach. Add pasta and toss for 1-2 minutes until well coated. Place on pasta dish and top with crumbled feta.

*Roasted Garlic can be made weeks ahead ahead and stored in the refrigerator.

SERVINGS 4-6 | PREP & COOK TIME 50 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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