Za'atar Pasta
This 10-minute pasta recipe is perfect for summer. It requires minimal prep and is filled with summer vegetables and delicious za'atar seasoning. It's perfect in its simplicity and is a perfect weeknight dinner.
Ingredients
- 8 ounces fettuccine pasta or pasta of choice
- 3 cloves garlic finely minced
- 2 tablespoons olive oil
- 1 tablespoon butter or plant-based butter
- 1 tablespoon za'atar seasoning plus 1/4 tsp for topping
- 2 teaspoon red pepper flakes less if you are sensitive to spice!
- salt & pepper to taste
- 2 cups cherry tomatoes
- 3 cups spinach torn or chopped
- 2 teaspoon lemon zest
Instructions
- Bring at least 3 quarts of water to a boil. Heavily salt the water and cook your pasta for 7-8 minutes or until al dente.
- While the pasta is cooking, bring a skillet to medium-high heat. Add the butter and oil to the pan, then the garlic. Cook for about 1 minute or until the garlic is fragrant.
- Add the za'atar and red pepper flakes to the pan and stir. Bloom the spices for about 30 seconds to a minute.
- Add cherry tomatoes to the pan and mix until they are coated in the spices. Let the tomatoes sit in the pan for 2-3 minutes or until they start to blister and pop. Mix the tomatoes and slightly mash any tomatoes that have not popped. Add salt and pepper to taste.
- Strain your pasta, but reserve 1/4 cup of pasta water.
- Take the heat off your skillet and add the pasta directly to the tomato mixture. Add a splash of pasta water and mix until the pasta is coated in the tomatoes and spices.
- Add in the spinach and mix, letting the residual heat from the pasta and the skillet wilt the spinach slightly.
- Top with fresh lemon zest and the remaining 1/4 teaspoon of za'atar. Toss and serve!