QiMeal
Pasta with Spinach Feta and Olives
Pasta with Spinach Feta and Olives · ready in 22 min · 4 servings · 420 kcal per serving · easy · 9 ingredients
Tender pasta tossed with silky spinach, briny olives, and creamy feta creates a comforting yet vibrant dish that balances savory richness with fresh, herbaceous notes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
- kcal
- 420
- Difficulty
- easy
Ingredients · 4 servings
- 40 gOlive oil
- 9 gGarlic cloves
- 320 gPasta
- 120 gSpinach
- 80 gKalamata olive
- 20 gCapers
- 120 gFeta cheese
- 2 gPepper
- 15 mlVinegar
Equipment
stovetop, chef knife, mixing bowl, plates, serving spoon, tongs, whisk
Instructions
- Prep and whisk
Gather all ingredients and a large mixing bowl, then whisk the olive oil, vinegar, and finely chopped garlic cloves until combined. · 3 min
What to look for: smooth, glossy dressing
- Toss pasta mix
Add the hot cooked pasta, spinach, chopped Kalamata olives, capers, and crumbled feta cheese to the bowl, then toss gently until the spinach wilts. · 2 min
What to look for: spinach just wilted and evenly coated
- Season dish
Season the pasta mixture with pepper and toss once more to distribute the seasoning evenly. · 1 min
What to look for: Evenly speckled
- Serve pasta
Divide the pasta among plates and garnish with extra feta cheese crumbles if desired, then serve warm or chilled. · 1 min
What to look for: bright and glossy
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 48 g |
| of which sugars | 3 g |
| Fat | 18 g |
| of which saturated | 6 g |
| Fibre | 5 g |
| Sodium | 820 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Olive oil
- Avocado oil: Use the same quantity for a neutral, high smoke point oil.
Garlic cloves
- Shallot: Finely mince and add raw for mild sweetness.
Pasta
- Whole wheat pasta: Increase cooking time slightly.
Spinach
- Arugula: Adds peppery bite, wilts quickly.
Kalamata olive
- Green olives: Choose pitted and well drained.
Capers
- Chopped pickles: Rinse first to moderate acidity.
