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Heirloom Spinach Pasta.

Posted Feb 13 2013 12:04pm

Heirloom Spinach Pasta

I love it when I see beautiful, seasonal produce at the grocery store, it literally makes me giddy. This week I saw a batch of beautiful baby heirloom tomatoes & knew I could put them to good use. After browsing the produce aisle I stumbled upon the cheese section (okay, maybe I didn’t “stumble” into it per say, I was on the hunt for cheese) & noticed Halloumi on the shelf. Have you ever had Halloumi cheese? I had it for the first time in South Africa when I visited Katie & was immediately hooked. Halloumi is a semi-hard Greek cheese that is salty like feta & perfect for grilling or frying. With these two ingredients in hand I knew I wanted to go the pasta route; this is how this Heirloom Spinach Pasta dish was born. The dish is simple, easy to make, healthy & most importantly absolutely delicious. The tomatoes really shine here & being the tomato lover that I am I couldn’t get enough of this pasta. I hope you enjoy it as much as I did!

Ingredients (makes 2 servings)

2 cups spinach penne

6 cups water

2 tablespoons olive oil, divided

1 cup halloumi cheese, cut into cubes

1 cup fresh baby spinach

1/2 tablespoon garlic, minced

1/2 tablespoon lemon juice

1/2 tablespoon dried oregano

1 cup baby heirloom tomatoes, chopped

Salt & pepper, to taste

Bring water to a boil & cook spinach penne to package instructions (about 10 minutes for al dente typically). Drain pasta & place back in the same pot.

In a non-stick pan, heat 1 tablespoon of olive oil & fry the halloumi until golden brown (about 5 minutes). Place on a paper towel to catch any excess oils.

Add baby spinach, remaining tablespoon of olive oil, garlic, lemon juice, oregano, halloumi cheese & heirloom tomatoes to the spinach penne & toss until full combined. Season with salt & pepper to taste (go light on the salt, the halloumi will add a good amount of salt to the dish). Serve hot & enjoy. If you want to make this vegan simply remove the halloumi from the recipe & you’ll be set, still delicious, still an awesome dish. Buen provecho!

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