30 small plum tomatoes
3-4 Tablespoons olive oil, divided
3 cloves garlic, smashed and chopped
6-8 cups fresh, cleaned spinach
1 pound whole wheat thin spaghetti
8 ounces basil-tomato feta
Cut plum tomatoes in half, dip cut side in
olive oil, place cut side up on parchment or
foil covered cookie sheet. Season with salt
and pepper, if desired. Bake at 350-375 for
60-90 minutes until caramelized.
Cook spaghetti according to package instructions.
Drain and toss with 1 Tablespoon
olive oil. Set aside.
In large saucepan, heat remaining oil and
sauté garlic until golden. Add spinach
leaves and stir until wilted. Stir in tomatoes
and mix until combined and heated
through. Serve spinach-tomato mixture on
top of whole wheat spaghetti. Sprinkle
with feta and serve immediately.
Fresh herbs can be added to this dish—
either sauté along with the spinach or chop
finely and sprinkle on top with feta cheese.
Basil or oregano are the best choices, but
fresh thyme is good also!