Pasta with Greens and Feta

Prep time
15 min
Total Time
20 min
Not rated
0 ratings

Here’s an easy-to-make, flexible dish adapted from "Lunch Lessons: Changing the Way We Feed Our Children," by Ann Cooper and Lisa Holmes (Collins, 2006). Use arugula, watercress, or endive instead of the spinach, if you like, and, for a heartier meal, add roasted or grilled squash, eggplant or sweet peppers. “It's easy to send to school, too,” write the authors, “because pasta holds up well to dressings and moisture and it tastes great at room temperature.”


  • 23 pound penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 garlic clove, minced
  • 2 cups washed and chopped, lightly packed spinach
  • 14 cup water
  • 2 14 teaspoons lemon juice
  • 14 teaspoon ground black pepper
  • 13 cup Organic Valley Feta Cheese Crumbles


Bring a large pot of salted water to boil. Stir in the pasta and return water to a boil. Cook until pasta is barely tender. Drain and set aside.

Heat olive oil in a large skillet. Add the onions and sauté until lightly browned. Add the garlic and cook 2 minutes, taking care not to burn it. Add the spinach and water, cover the skillet and cook for 3 more minutes. When the spinach has wilted add the pasta and toss to heat through.

Add the lemon juice and pepper and toss again. Top with feta cheese and serve hot, warm or at room temperature.

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