Ingredients:

  • 12 oz dried linguine
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup kalamata olives, pitted and halved
  • 4 cups low sodium vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 2 cups fresh baby spinach
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Place the 12 oz dried linguine, sliced red onion, minced garlic, halved cherry tomatoes, and kalamata olives into your large skillet. Arrange them so the pasta lies flat.
  2. Pour in the 4 cups of vegetable broth and 2 tbsp of extra virgin olive oil. Sprinkle over the 1 tsp dried oregano, 0.5 tsp red pepper flakes, and 1 tsp sea salt. Ensure the liquid covers most of the pasta.
  3. Turn the heat to medium high and bring the mixture to a rolling boil. Do not walk away yet.
  4. Once boiling, use your tongs to move the pasta around, ensuring no strands are stuck together. Reduce heat to medium and simmer for 12 minutes until the liquid is mostly absorbed and the pasta is al dente.
  5. Check the pan; you should have about 1/4 cup of thick, starchy liquid left at the bottom. It should look like a glossy glaze, not a soup.
  6. Toss in the 2 cups of fresh baby spinach and stir for 30 seconds until the leaves are just beginning to wilt and turn bright green.
  7. Remove the pan from the heat entirely. Stir in the 1 tbsp fresh lemon juice and 1 tsp lemon zest. The aroma should become instantly bright and citrusy.
  8. Fold in the 0.5 cup crumbled feta and 0.25 cup fresh parsley. The feta should soften but not completely melt into the sauce.
  9. Let the dish sit for 2 minutes before serving. This allows the remaining sauce to thicken and cling to the noodles.