what the fetta did next (spinach and fetta linguine)

you know that marinated fetta I take to everything? you know, the one I gave my secret away and told you how easy and cheap it is to make?

I promised it was handy to always have a container marinating away in the fridge, and here is proof, in case you doubted me.

Linguine with Spinach and Marinated Fetta

cook pasta to al dente, drain and stir through a bunch of washed and chopped fresh english spinach, stalks and all (if using silverbeet, you’ll probably need to blanch/steam/saute it first as it’s quite a bit tougher, especially the white stalks), a good few spoonfuls of the marinated fetta including some oil/lemon/spice marinade.

Yep, that’s it. dinner in 11 minutes. It’s pre-seasoned: spices and lemon, saltiness from fetta, and the fetta melts a bit on the hot pasta and combines with its marinade to make a lush but light sauce coating the pasta. If you wanna get fancy add some toasted pinenuts or even some grilled chicken or fish for added proteins.

Or just eat it. the only problem is having any marinated fetta last long enough to make it to the pasta. Better make a double batch.