Balsamic Orecchiette with Spinach, Craisins, & Feta

• Produce

  • 2 large handfuls Baby spinach
  • 1 tsp Basil
  • 1 tsp Oregano

• Condiments

  • 3 tbsp Balsamic vinegar

• Pasta & Grains

  • 10 oz Orecchiette, whole wheat

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Feta cheese

• Other

  • 1/2 cup Craisins

Found on pumpkinandpeanutbutter.com

Ingredients

• 10oz whole wheat orecchiette (or pasta of choice)
• 2 large handfuls of baby spinach
• 1/2 cup craisins
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped pecans
• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon oregano
• 1 teaspoon basil
• salt and pepper, to taste

Directions

• Cook pasta according to direction on package. When el dente, drain water. Place 2 handfuls of spinach in the warm pasta pot, then top with the drained pasta (making the spinach wilt).
• Whisk together your dressing: olive oil, balsamic, oregano, basil, and salt and pepper. Pour the dressing over the pasta and stir to coat. Top with craisins, pecans, and feta, and stir to combine one last time. Add any desired salt and pepper, then serve warm or at room temperature.