| Did a friend forward this to you? Sign up here. You feta believe it How was your weekend? Happy May, all. This is the season for flowers and maybe a few rain showers, warmer days and shorter nights. Tonight, I think we should make this breezy pasta that's inspired by the gorgeously green, spinach-and-feta Greek pie, spanakopita. Boil some bow-tie pasta — or another small pasta shape — and while they're cooking, saute a bit of garlic and chopped spinach. Once the pasta is done cooking, you'll toss it with the garlicky spinach, dill, lemon zest, feta and freshly cracked black pepper. To add protein, you could serve this with chicken or fish or — my go-to — a couple of cups of cooked (or canned and drained) chickpeas. Bonus: This makes great leftovers as a cold pasta salad. (If you're in the mood for a more traditional spanakopita, I've got just the thing!)  | Today's recipe |  Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Spinach and Feta Bow-Tie Pasta - No pasta in the cupboard? >> Try this sauce on baked potatoes or with steamed spaghetti squash.
- Out of feta? >> Use another white, crumbly cheese (goat, queso fresco) or even a harder cheese like Parmesan, grated.
- The dill is nice >> but you could also use parsley or chives.
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Total time: 20 mins Ingredients - Fine salt
- 8 ounces dried bow-tie pasta (farfalle)
- 1 tablespoon olive oil
- 1 large clove garlic, minced or finely grated
- 12 ounces baby spinach, rinsed
- 2 tablespoons chopped fresh dill
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 3/4 cup (3 ounces) finely crumbled feta cheese
- Freshly ground black pepper
Steps1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl. 2. Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the garlic and cook, stirring once or twice, until the garlic is soft but not browned, 1 to 2 minutes. Add the spinach, in batches if necessary, stirring as needed. Cover and cook just until the spinach wilts, 2 to 3 minutes. Uncover and increase the heat as needed to cook off/evaporate any accumulated liquid in the pan. 3. Transfer the spinach to the bowl with the pasta. Add the dill, lemon zest and feta cheese and toss to mix well. Season to taste with salt and pepper and serve hot or at room temperature. Recipe from Stephanie Witt Sedgwick. Tested by Stephanie Witt Sedgwick and G. Daniela Galarza. Nutrition information per serving: Calories: 320; Total Fat: 9 g; Saturated Fat: 4 g; Cholesterol: 20 mg; Sodium: 380 mg; Carbohydrates: 46 g; Dietary Fiber: 4 g; Sugars: 3 g; Protein: 13 g.  | Dessert | 🎧 Songs from Bridgerton.
📺 The Unseen Sea.
📖 "Sushi As We Know It Will Not Survive. Can the Restaurant Industry Reinvent It?" by Aliza Abarbanel in Bon Appetit.
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