Thursday, March 3, 2011

Spinach and Feta Pasta

Recipe by Our Best Bites

8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti--you want the ridges on the penne to "grip" the sauce)
1 28-oz. can diced tomatoes
3 c. fresh spinach (you don't even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge.

**I am not a fan of mushrooms but I still added them because Erich likes them- next time I will omit the mushrooms and add chicken**

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