Spinach and Swiss chard are the cool season vegetables that are abundant in the kitchen garden now. Lately I've been mad about spinach and I've been fixing it every which way. On Thursday, my good friend, Rob Lamp shot some footage for a short video we're working on. That day we made Quick Spanokopita which you can find here. I have also been making spinach pizza with garlic and goat cheese. Today, it's Pasta with Spinach and Feta Cheese.
The fall asters, late coneflowers and black eyed Susan's have been long gone from my November garden in spite of Indian summer and temperatures in the 70s. So todays fall table arrangement is Swiss chard plopped in a vase.
Pasta with Spinach and Goat Cheese
5-6 cups fresh spinach
1/3 cup (or so) of extra virgin olive oil
3 cloves fresh garlic, minced
1/2 cup walnuts (optional)
8 oz feta cheese
1 lb of Italian pasta, cooked to al dente and drained
Fresh ground pepper to taste
Coarsely chop the spinach and walnuts. Swirl the olive oil in a large frying over medium high heat. Add the garlic and saute for a few minutes but do not brown. Add the spinach and walnuts and cook and stir just until the spinach is wilted.
Add the cooked pasta to the same pan. Crumble up the feta cheese and stir. Serve immediately with a glass of wine and a vase of Swiss chard in the garden.
