Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 small red onion, finely diced
  • 0.5 cup sun-dried tomatoes, julienned
  • 1 tsp dried oregano
  • 12 oz linguine pasta
  • 4 cups low-sodium vegetable broth
  • 0.5 cup kalamata olives, pitted and halved
  • 0.25 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 0.5 cup feta cheese, crumbled
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Add 2 tbsp extra virgin olive oil to your cold pan. Toss in 3 cloves of thinly sliced garlic and 1 small finely diced red onion. Turn the heat to medium. Sizzle until the garlic is golden and fragrant, which usually takes about 3 minutes.
  2. Stir in 0.5 cup julienned sun dried tomatoes and 1 tsp dried oregano. Cook for 1 minute until the oil turns a deep sunset orange.
  3. Lay 12 oz linguine into the pan. Pour over 4 cups low sodium vegetable broth. Add 0.25 tsp red pepper flakes and 0.5 tsp salt.
  4. Bring the liquid to a boil, then reduce to a simmer. Use your tongs to gently submerge and separate the pasta strands as they soften. Cook for about 12 minutes, stirring every couple of minutes. You want to see the liquid reducing until it becomes a thick, glossy sauce that coats the linguine.
  5. With about 2 minutes of cook time left, fold in 0.5 cup halved kalamata olives and 0.25 tsp black pepper.
  6. Turn off the heat. Add 2 cups fresh baby spinach and 0.5 cup crumbled feta cheese. Toss until the spinach wilts into vibrant green ribbons.
  7. Stir in 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 0.25 cup chopped fresh parsley. Serve immediately while the sauce is at its peak silkiness.