12 oz. pasta (I like fusilli)
juice and zest of one lemon
1/4 cup extra virgin olive oil
8 oz. crumbled feta cheese
salt & pepper to taste (I like lots of pepper)
Cook pasta according to package. Place lemon juice and zest in a large bowl. Drain pasta, add to bowl, and toss to coat. Add olive oil, feta, salt, and pepper, and toss again. Serve pasta atop a bed of baby spinach. Enjoy!