Ingredients with Measurements:
- 1 lb. Tollatsch pasta
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb. fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Cook the Tollatsch pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the chopped spinach to the skillet and cook until wilted, about 5 minutes.
5. Add the crumbled feta cheese and heavy cream to the skillet. Stir until the cheese is melted and the sauce is heated through.
6. Add the cooked Tollatsch pasta to the skillet and toss to coat with the spinach and feta sauce.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 52g
Protein: 20g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Tollatsch pasta can be substituted with any other type of pasta.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Add chopped sun-dried tomatoes for a burst of flavor.
- Use kale or Swiss chard instead of spinach.
Tips and tricks:
- Make sure to chop the spinach finely so it cooks evenly.
- Reserve some of the pasta cooking water to thin out the sauce if needed.
- Crumble the feta cheese with a fork for a more even texture.
Storage instructions:
Store any 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 the Tollatsch with Spinach and Feta in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
Make sure to cook the Tollatsch pasta and spinach thoroughly to avoid any foodborne illness.
Food history:
Tollatsch is a type of pasta that originated in Italy.
Flavor profiles:
This dish is savory and creamy with a hint of saltiness from the feta cheese.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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