Spaghetti with Spinach, Sundried Tomatoes, and Feta

This is a super simple, delicious and healthy dinner that can be made quickly on a busy night.

 

Spaghetti with Spinach, Sundried Tomatoes, and Feta

2 tablespoons Wildtree European Dipping Oil-Garlic

4 cups packed spinach
½ cup sundried tomatoes, diced
4 ounces spaghetti, prepared according to package directions
2 tablespoons balsamic vinegar
¼ cup feta cheese, crumbled

Heat a medium nonstick skillet over medium heat. Add the Grapeseed Oil. Sauté the spinach and sundried tomatoes until the spinach is just wilted. Transfer to a mixing bowl along with the cooked pasta and balsamic vinegar. Toss to combine. Divide among two bowl and top with feta cheese.

 

To order any of your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Smoky Spaghetti Carbonara

Smoky Spaghetti Carbonara

Serves 8

1 (16 ounce) box whole wheat spaghetti

2 large eggs

1 cup grated Parmesan cheese

4 tablespoons Wildtree Smoky Bacon Flavored Grapeseed Oil

4 garlic cloves, minced

Fresh ground black pepper

2 tablespoons chopped parsley

Bring a large pot of salted water to a boil, add the pasta and cook according to package directions. Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce, if desired.

Meanwhile, beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps, and set aside. Heat the Grapeseed Oil in a large skillet over medium heat. Add the garlic, and sauté for 2 minutes until softened and fragrant. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands. Remove the pan from heat and pour the egg mixture into the pasta, stirring quickly until the eggs thicken. Thin out the sauce with a bit of the reserved pasta water, until it reaches a desired consistency. Season pasta with black pepper and salt to taste, and garnish with chopped parsley