Spinach & feta pasta
A Greek dinner for the galley that copes with rough seas, about 15 min hands-on.
- Dinner
- Greek
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Spinach240 g (60 g)
- Feta (in brine)160 g (40 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Extra-virgin olive oil40 g (10 g)
- Lemon32 g (8 g)
Method
- Cook pasta.
- Soften garlic in oil; wilt in spinach.
- Toss with pasta, lemon and crumbled feta.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 587
- protein
- 21 g
- fat
- 20 g
- carbs
- 80 g
- sugar
- 3 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes