I delayed trying this recipe for the longest because I was intimidated by polenta. Little did I know they are the same as grits! We were really missing out! It turned out to be quite delicious and actually received three stars: Michael, LAILA, and I all enjoyed it.
A few tips:
- I made this exactly as directed and it turned out great.
- The polenta will be very difficult to stir the closer it comes to completion.
- You really will need all that water.
Fettuccine with Spinach and Feta
This has become a favorite in our house. In addition to being quite tasty, it is also SUPER quick. We've eaten it hot and cold, and like it both ways. Unfortunately, it only scores a 2 out of 3 on the Winslow Scale: Laila is not a fan--yet. The recipe doesn't really make enough to stand alone, so we like to eat it with roasted new potatoes.
INGREDIENTS
- 4 oz fettuccine
- I suggest trying spinach spaghetti. It was delicious! I'm also planning to try this recipe with some quinoa pasta sometime soon for some added protein.
- 8 cups spinach leaves, loosely packed
- 1 green onion, thinly sliced (including the tender green part)
- 2/3 cup crumbled feta cheese
- 1 tbsp EVOO
- 1/2 tbsp lemon juice
- 1/2 tsp dried dill weed
- pepper to taste
- Cook fettuccine according to package instructions, but without salt.
- While fettucine is cooking, combine remaining ingredients except the spinach in a large mixing bowl.
- When the fettuccine is almost done, stir in spinach and push under the water to wilt it (about 30 seconds). Drain the fettuccine/spinach and add it to the mixing bowl with the cheese mixture. Stir, then serve!
