A twenty-minute dinner that lets the marinated feta do the work. The oil and herbs become the sauce, the lemon sharpens everything, and the cheese softens just enough in the heat to coat the pasta.

Serves 2. 20 minutes, 10 at the stove.

About 570 calories a serving, 23 g protein, 90 g carbohydrate, 13 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta, stirring once. Cook until just tender, about the time on the package, then set a timer.12 min
2. While the pasta cooks, halve about 1 pint of cherry tomatoes. Mince 1 clove of garlic. Drain the feta from its container, saving all the oil and herbs.
3. Heat the reserved oil with marinade in a large skillet over medium heat. Add the garlic and tomatoes and cook, stirring often, until the tomatoes soften and split, about 4 minutes.4 min
4. Add 2 handfuls of fresh spinach or greens to the skillet and stir until they wilt, about 1 minute. Crumble the feta over the top but do not stir it in yet.1 min
5. When the pasta is tender, reserve 1 cup of pasta water, then pour the pasta into the skillet with the feta. Toss gently, adding a splash of pasta water if you need more oil to coat, then taste and add salt and pepper as needed. Serve at once.

Note Swap the greens for lemon zest and toasted breadcrumbs if you prefer. Leftovers keep covered in the fridge for two days, though the greens may wilt further. Serve with a cold drink and a small side salad or crusty bread to catch the oil.