This post is sponsored by truRoots.
One of the aspects of having a toddler that I didn’t really anticipate, is that I have to feed her three meals plus snacks everyday. Yes, I realize that sounds silly, she’s a tiny human and needs to eat. I just didn’t anticipate how much work that would be. These days it seems I’m constantly meal planning, grocery shopping, juggling when to cook, worrying whether her meals are balanced enough, etc. Plus, I don’t love making meals just for her, so I also try to make her foods that will double for me and Michael’s dinners later in the day. Turns out, necessity is the mother of invention, or whatever that saying is. because that’s how this most perfect gluten free Greek pasta came to be.
Last weekend after visiting my mom, we left with a huge bag of fresh tomatoes and about 15 lemons, which just happen to be the perfect fixings for a gluten free Greek pasta. I bought some assorted olives and French feta instead of Greek feta on a recommendation from my sister that it’s more delicious and I have to agree. To finish off the dish, I included chives from our garden, which are completely optional but we had them on hand.
As for the pasta, I’ve been buying truRoots products for a long time. I especially love their quinoa, which is always stocked in our pantry. So, when they reached out to see if I’d be interested in sampling some of their other products, I was all for it. I made this pasta with the truRoots spaghetti. I knew I’d be feeding it to Noe so I broke it into smaller pieces before cooking for easier eating. Have you ever seen a 17 months old try to eat long pieces of spaghetti?
Besides cooking the pasta everything else takes about 5 minutes to prepare, which is also a big bonus in my world these days as cooking time can be rather scarce.
All three of us loved this meal. Noe gobbled it up for lunch and dinner which is saying a lot because she has now entered the picky toddler phase.
And, as a bonus, it’s also the perfect summertime dish. I recommend chilling half of it to eat as cold pasta salad the next day.
And now, for a giveaway, truRoots is generously supplying one winner with their own care package of truRoots Ancient Grain pastas. To enter, leave a comment below and let me know what your favorite family friendly meal is. I’m always looking for ideas on how to feed all three of us with one meal and would love to hear from you. Contest ends July 30th at 11:59pm PST.
- 1 package of pasta, I used truRoots spaghetti
- 1 cup small tomatoes, halved
- ½ cup mixed olives, halved
- 1.5 cups spinach
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Juice of one lemon
- 1 teaspoon salt, divided
- 1 teaspoon pepper
- ⅛ cup pistachios
- 2 tablespoons fresh chives, optional
- Cook pasta in boiling water with ½ teaspoon of salt for 6-8 minutes or as directed.
- Place spinach in a colander.
- While pasta cooks, slice tomatoes, olives and chives
- When pasta is ready, pour pasta and water over the spinach. The hot water will slightly wilt the spinach.
- Place spinach and pasta in a large bowl.
- Add tomatoes, olives, feta, olive oil, lemon, salt, pepper.
- Stir well to combine.
- Top with pistachios and chives, if using
- Serve hot or cold.