Ingredients
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8 ounces angel hair pasta
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12 cups boiling water
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1 tablespoon salt
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1 tablespoon olive oil
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2 cups roma tomatoes, diced
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3 garlic cloves, minced
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2 tablespoons olive oil
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3 cups fresh spinach, coarsely chopped (lightly packed)
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1 tablespoon balsamic vinegar
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1 tablespoon fresh marjoram, chopped
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1/2 teaspoon salt
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1 pinch granulated sugar
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1 dash pepper
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1 cup feta cheese, crumbled
Instructions
- Cook pasta in boiling water and first amount of salt in a large uncovered pot or Dutch oven for 6 minutes until tender but firm. Drain. Return to pot.
- Add first amount of olive oil. Toss. Keep warm.
- Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.
- Add next 6 ingredients. Heat and stir for about 1 minute just until spinach is wilted and heated through.
- Pour over pasta. Add feta cheese. Toss well.
- Note: In place of fresh marjoram, you could replace with 3/4 teaspoon dried marjoram and you can replace garlic cloves with 3/4 teaspoon garlic powder.