Crispy Feta Pasta (Cassondra's Version)

Adapted from https://emeals.com/recipes/recipe-59779-395341-Crispy-Feta-Orzo-Bowls

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Step 1

Begin boiling the water for pasta. Do not salt. There's plenty of salt in here! (You can use farfallini instead of orzo. For reasons unknown to me, this site will not allow me to write the phrase "orzo or farfallini" and only displays orzo.)

Step 2

Drain sun-dried tomatoes, reserving 2 Tbsp oil.

Step 3

Finely dice shallot

Step 4

Add the pasta to the water.

Step 5

Meanwhile heat the reserved tomato oil in a skillet, add shallot and rosemary and saute until the shallot is translucent and the rosemary is fragrant. Set aside.

Step 6

When the pasta is finished, drain and add the rosemary infused oil.

Step 7

Begin adding handfuls of spinach to wilt. You can do this while completing other stages. Continue to add, wilt and stir in until all spinach is wilted. You may need to occasionally return the pot to a warm eye (if your stove is electric, move back to the eye you turned off without turning it on again) in order to wilt all the greens.

Step 8

Coarsely chop the tomatoes. You will use these to taste, starting with about 3/4.

Step 9

Coarsely chop the olives, again using to taste.

Step 10

Pat cheese dry using paper towels and cut into ¼-inch-thick triangles

Step 11

Place cornstarch and Greek Seasoning in a shallow bowl. Dredge cheese in cornstarch mixture, shaking off excess.

Step 12

Heat olive oil in skillet used for rosemary infused oil mixture. Cook cheese in hot oil in a large nonstick skillet over medium heat several minutes per side or until golden and crisp. Drain on paper towels, if necessary.

Step 13

Stir olives and tomatoes into the orzo and spinach and top with fried cheese slices.

Step 14

Drizzle with balsamic glaze, as desired.