1 lb. Pappardelle's Aglio E Olio Spaghetti 6 cloves garlic, minced 1 bunch baby spinach 1/2 cup fresh parsley, roughly chopped 1 cup extra virgin olive oil 1 tsp. dried oregano 1/2 tsp. dried chili seeds 1/2 cup feta cheese 1/4 cup balsamic vinegar
Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
Meanwhile, place oil and garlic in a large saucepan on medium heat. Sauté until garlic is slightly golden, 2-3 minutes. Lower heat and add oregano and chili seems to infuse the flavor. Add balsamic vinegar. Add spinach and cook until wilted. Add pasta to mixture and mix well.
Plate pasta mixture. Garnish with feta cheese and fresh parsley. Serve and enjoy!