what you need
whole wheat pasta of choice: 8 ounces
cherry tomatoes: two cups
fresh baby spinach: four cups
sweet onion: one whole (sliced)
kalamata olives: one cup (pitted and halved)
garlic: one head
fresh feta: 1/4 cup
olive oil: 1/4 cup
vegetable stock: as needed
salt and pepper: to taste
what to do
heat oven to 350 degrees.
wrap cloves of garlic or
cut end off of the head of garlic-
place in foil, drizzle tablespoon of olive oil
salt and pepper and roast for thirty minutes.
as your garlic roasts
you need to have two things going-
your water started for the pasta &
heating your wok to a med high heat
with a couple tablespoons of olive oil.
saute onion for five minutes with a touch of salt.
once almost translucent
add kalamata olives, cooking for another five minutes.
**use vegetable stock if sticking occurs.
(you want to cook this over med high heat)
so use the stock as needed!
add tomatoes and allow to cook
until they are a bit soft.
adding more stock and covering pan
will allow this process to speed up.
once tomatoes are at desired softness
add spinach- this will wilt fast.
cook for about two minutes.
pasta should be done by this point
add to the top of vegetables in the wok.
toss together so they become happy together-
add feta, plate up and enjoy!