As my first recipe post, I was excited, nervous and hungry! Jon and I just came back from Boston for a wedding, and this recipe was the perfect quick fix! Easy and relatively simple, it's both filling and satisfying. This could easily be made vegan by omitting the feta and gluten-free by using gluten-free pasta.
I was cooking for the second time in my sister-in-law's kitchen and I had some issues finding all of the utensils that I needed and forgot I needed balsamic vinegar at some point, and realized I (unknowingly and happily) bought Mediterranean feta instead of regular feta, but the meal turned out great despite all of that!
Whoops feta! Ended up adding great flavor to the pasta
Bizarre thin, plastic cutting board, but does the job!
Roasting up some garlic-- mmm! It ends up giving it a roasted garlic flavor
Mixing it up in the pan. Love those colors!
Done. Bad lighting.
1 (13.25 oz) box Whole Grain Spaghetti