Mediterranean Fettuccine with Spinach & Olives: A Zesty Delight

👩‍🍳 Instructions

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. While the pasta cooks, prepare your vegetables: halve cherry tomatoes, pit and halve olives, chop cucumber, slice red onion, mince garlic, and chop parsley.
2. 2

   Drain the cooked fettuccine thoroughly. Return the hot pasta to the empty pot (off the heat). Immediately add the fresh baby spinach to the hot pasta and toss gently with tongs. The residual heat will wilt the spinach beautifully.
3. 3

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, minced garlic, salt, pepper, and optional red pepper flakes. Taste and adjust seasonings as desired.
4. 4

   Add the halved cherry tomatoes, Kalamata olives, chopped cucumber, and sliced red onion to the pot with the pasta and wilted spinach. Pour the prepared vinaigrette over all the ingredients.
5. 5

   Gently toss everything until evenly coated. Finally, fold in the crumbled feta cheese and chopped fresh parsley. Serve warm, at room temperature, or chilled. Enjoy your flavorful Mediterranean fettuccine!