1 pkg (16 oz) linguine, regular or spinach pasta 1 Tbsp olive oil 2 pkg (10 oz size) frozen chopped spinach, thawed in colander and liquid squeezed out 1/4 cup sour cream 1/4 tsp salt 1/4 tsp black pepper dash garlic powder 8 ounces crumbled feta cheese
Bring a pot of water with salt to a boil, add linguine, and cook until just al dente; drain through a colander and put linguine back in pot, add olive oil and toss together, then cover and keep warm. In a saucepan, put the spinach, sour cream, salt, black pepper, garlic powder, and feta cheese. Put over low heat, stir and cook until creamy and incorporated well. Pour the spinach mixture over the linguine, toss to coat, taste and season if necessary, and serve hot. Serves 4.
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