Aglio e Olio Tagliatelle with Balsamic & Feta
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle's Aglio E Olio Tagliatelle
6 cloves garlic, minced
1 bunch baby spinach
1/2 cup fresh parsley, roughly chopped
1 cup extra virgin olive oil
1 tsp. dried oregano
1/2 tsp. dried chili seeds
1/2 cup feta cheese
1/4 cup balsamic vinegar
Instructions:Â
- Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
- Meanwhile, place oil and garlic in a large saucepan on medium heat. Sauté until garlic is slightly golden, 2-3 minutes. Lower heat and add oregano and chili seems to infuse the flavor. Add balsamic vinegar. Add spinach and cook until wilted. Add pasta to mixture and mix well.
- Plate pasta mixture. Garnish with feta cheese and fresh parsley. Serve and enjoy!