Preparation 1. Bring a large pot of well-salted water to a boil over high heat. Cook pasta according to package instructions for al dente. Reserve 1 cup of the cooking water, then drain pasta.

Add pasta-spinach mixture and peas; cook, stirring constantly, until sauce coats pasta, 1 to 2 minutes. Remove from heat, and stir in dark green scallion parts, dill, and lemon juice.

Ingredients. 500g dried spaghetti, linguine or tagliatelle. ¼ cup olive oil. 4 thin spring onions, finely sliced. 2 garlic cloves, roughly chopped. 250g baby spinach ...

Transfer the pasta to the spinach mixture and add the eggs and reserved pasta water. Stir briskly until the eggs are set, about 1 minute. Stir through the dill and mint.

From pesto to no-cook tomato sauce pasta, these effortless weeknight pasta dinners celebrate peak summer produce like ...

One of my most vivid early food memories is my first taste of spanakopita at a Greek Church festival in Queens, N.Y., where I grew up. I remember hesitating to try it at first, like most kids when ...

Total spanakopita vibes. It's got a trio of fresh herbs and creamy feta cheese to add some signature spanakopita flavors. It's so easy to make. You'll need all of 20 minutes to make this pasta salad.

Preheat the oven to 210C. Heat the oil in a frying pan over a low to medium heat. Add the leek and spring onions, and a large pinch of salt, and gently fry for about 10 minutes until soft and sweet.

Rach's Pasta Twist on the Greek Spinach Pie Spanakopita. Rachael Ray CBS. Mon, May 22, 2023 at 10:21 AM UTC.