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Heirloom Spinach Pasta

Take this classic dish to a vibrant level with colorful green and magenta ingredients.


6 oz. spinach pasta, dry

2 Tbsp. extra-virgin olive oil

2 oz. Halloumi cheese, cut into small cubes

1/2 cup Ready-Set-Serve (RSS) Heirloom Spinach Blend

1/2 Tbsp. RSS Peeled Garlic, minced

1/4 Tbsp. RSS Lemon Juice

1/2 cup Heirloom tomatoes, chopped

Black pepper, to taste


Boil the fettuccini (al dente). Drain and reserve.

In a non-stick saute pan, heat one tablespoon of olive oil and fry the Halloumi until golden brown, approximately 5 minutes; remove and place on paper towel to absorb any excess oils.

Add the remaining oil, spinach, tomatoes, garlic, and lemon juice; continue cooking for approximately three minutes. Then add the reserved fettuccini and Halloumi cheese and toss until combined.

Season with pepper to taste and serve immediately.