Ingredients with Measurements:
- 1 lb. Sot la Trape pasta
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb. fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Sot la Trape pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until onion is translucent, about 5 minutes.
3. Add chopped spinach to the skillet and cook until wilted, about 3-5 minutes.
4. Add cooked Sot la Trape pasta to the skillet and toss to combine with the spinach and onion mixture.
5. Add crumbled feta cheese and chopped parsley to the skillet and toss to combine.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Sot la Trape pasta can be substituted with any other type of pasta.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced cherry tomatoes for a pop of color and flavor.
- Substitute spinach with kale or Swiss chard.
Tips and tricks:
- Be sure to wash and chop the spinach before cooking.
- Crumble the feta cheese before adding it to the skillet for easier mixing.
- Add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl for a family-style meal.
- Garnish with chopped fresh parsley or a sprinkle of red pepper flakes.
Garnishes:
- Chopped fresh parsley
- Red pepper flakes
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to the skillet.
Food safety advice:
- Be sure to wash your hands and all ingredients before cooking.
Food history:
- Sot la Trape is a type of pasta from the Abruzzo region of Italy.
Flavor profiles:
- Savory, salty, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish or side dish.
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