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Photo:Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to recipeTips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenBlending the sauce with some pasta water emulsifies everything into a super-creamy sauce where the feta is fully melted and dissolved into the sauce.Choose a feta cheese made with cow’s milk for a milder flavor, as the pungency of sheep’s-milk feta may be overwhelming.Buy a block of feta and crumble it yourself rather than using pre-crumbled feta, which won’t melt nicely into the sauce.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Jump to recipe
Tips from the Test KitchenExpert advice and tips straight from EatingWell’s Test KitchenBlending the sauce with some pasta water emulsifies everything into a super-creamy sauce where the feta is fully melted and dissolved into the sauce.Choose a feta cheese made with cow’s milk for a milder flavor, as the pungency of sheep’s-milk feta may be overwhelming.Buy a block of feta and crumble it yourself rather than using pre-crumbled feta, which won’t melt nicely into the sauce.Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Tips from the Test Kitchen
Expert advice and tips straight from EatingWell’s Test Kitchen
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Ingredients
8ounceswhole-wheat spaghetti
3tablespoonsextra-virgin olive oil
4cupscherry tomatoes
1/2teaspoonsalt
1/2teaspoonground pepper
1/4cupchopped fresh basil, plus basil leaves for garnish
1 1/2cupscrumbledfeta cheese, divided
Directions
Bring a large pot of water to a boil over high heat; cook spaghetti according to package directions. During the last 2 minutes of cooking, stir in spinach. Drain, reserving 1 cup cooking water.
Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes, salt and pepper; cook, stirring occasionally, until the tomatoes start to soften and burst, about 6 minutes. Transfer 1/2 cup tomatoes to a small bowl. Stir basil into the tomatoes in the pan. Reduce heat to medium and cook, stirring often, until the tomatoes break down and become saucy, about 5 minutes.
Transfer the tomato mixture to a blender. Add 1 cup feta and 1/2 cup of the reserved cooking water. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth and creamy, about 1 minute.
Return the sauce to the skillet; heat over medium heat. Add the drained pasta and spinach mixture and the reserved 1/2 cup tomatoes; toss to coat, adding more reserved cooking water as needed to reach desired consistency. Sprinkle with the remaining 1/2 cup feta; garnish with basil leaves, if desired.
Nutrition InformationServing Size: about 1 1/2 cupsCalories 446, Fat 21g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 52g, Total Sugars 7g, Added Sugars 0g, Protein 17g, Fiber 9g, Sodium 746mg, Potassium 637mg
Nutrition Information
Serving Size: about 1 1/2 cupsCalories 446, Fat 21g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 52g, Total Sugars 7g, Added Sugars 0g, Protein 17g, Fiber 9g, Sodium 746mg, Potassium 637mg
Serving Size: about 1 1/2 cups
Calories 446, Fat 21g, Saturated Fat 8g, Cholesterol 38mg, Carbohydrates 52g, Total Sugars 7g, Added Sugars 0g, Protein 17g, Fiber 9g, Sodium 746mg, Potassium 637mg
Frequently Asked QuestionsWhole-wheat pasta is a whole-grain food. Andwhole grainsprovide a host of nutrients, including fiber, antioxidants, B vitamins, plant-based protein and healthy fats. Regular consumption of whole grains has been associated with reduced risk of disease, including heart disease, cancer and diabetes. Whole grains can also keep things moving through your gut and help prevent constipation.The saltiness of feta cheese is a clue to its sodium content. As cheese goes, it ranks as one of the higher-sodium varieties. However, feta is typically used sparingly to add a wonderful brininess to dishes that is difficult to mimic with other types of cheese. It also adds some protein and calcium. If you are watching yoursodium intakeand want to include feta, simply limit how much extra salt you shake onto your plate.Visually, you can immediately tell the difference: The cherry tomato is round like a cherry, while the grape tomato is shaped like a grape, and both can come in various colors. Both types of tomatoes can be used in similar ways, are interchangeable in most recipes and have basically the same nutritional value, although there are a few instances where one outshines the other. The flavors and textures are different: Cherry tomatoes are crisp and sweet and ideal for snacking and for stuffing them with filling. Grape tomatoes have the texture of a regular meaty, chewier tomato, and this seems to give them a leg up for a better shelf life. They also sport a freshly picked flavor, making them ideal for sauces.When buying basil for one recipe, it’s always a good idea to have a feweasy recipeson hand—you’ll probably never use a whole bunch in one recipe. You can use it in sandwiches, soups, pasta or drinks. If you happen to score a big bunch at the farmers’ market, plan to makebasil pestoto be used right away or to freeze in ice cube trays, where it will stay good for about six months.We’d keep it simple so that the pasta, with all its amazing flavor, remains the star of the show. We’d pair it with a green salad, such as thisHerb & Arugula Salad with Balsamic Vinaigretteor a Greek salad, and breadsticks or crusty baguette.
Frequently Asked Questions
Whole-wheat pasta is a whole-grain food. Andwhole grainsprovide a host of nutrients, including fiber, antioxidants, B vitamins, plant-based protein and healthy fats. Regular consumption of whole grains has been associated with reduced risk of disease, including heart disease, cancer and diabetes. Whole grains can also keep things moving through your gut and help prevent constipation.
The saltiness of feta cheese is a clue to its sodium content. As cheese goes, it ranks as one of the higher-sodium varieties. However, feta is typically used sparingly to add a wonderful brininess to dishes that is difficult to mimic with other types of cheese. It also adds some protein and calcium. If you are watching yoursodium intakeand want to include feta, simply limit how much extra salt you shake onto your plate.
Visually, you can immediately tell the difference: The cherry tomato is round like a cherry, while the grape tomato is shaped like a grape, and both can come in various colors. Both types of tomatoes can be used in similar ways, are interchangeable in most recipes and have basically the same nutritional value, although there are a few instances where one outshines the other. The flavors and textures are different: Cherry tomatoes are crisp and sweet and ideal for snacking and for stuffing them with filling. Grape tomatoes have the texture of a regular meaty, chewier tomato, and this seems to give them a leg up for a better shelf life. They also sport a freshly picked flavor, making them ideal for sauces.
When buying basil for one recipe, it’s always a good idea to have a feweasy recipeson hand—you’ll probably never use a whole bunch in one recipe. You can use it in sandwiches, soups, pasta or drinks. If you happen to score a big bunch at the farmers’ market, plan to makebasil pestoto be used right away or to freeze in ice cube trays, where it will stay good for about six months.
We’d keep it simple so that the pasta, with all its amazing flavor, remains the star of the show. We’d pair it with a green salad, such as thisHerb & Arugula Salad with Balsamic Vinaigretteor a Greek salad, and breadsticks or crusty baguette.
EatingWell.com, March 2024
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