Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Ingredients:

• 1 lb of whole wheat spaghetti, cooked per instructions
• 1/2 tbsp of olive oil (plus more for drizzling)
• 1 1/2 cups of grape tomatoes
• Dash of crushed red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• 1/2 cup of tapenade (recipe link above)
• 1 cup of baby spinach
• 1 cup of arugula
• Feta cheese

Directions:

1. Make the tapenade. Set aside for the flavors to mingle.
2. Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

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