Spinach & Feta Pasta

An all time favourite of ours and one I use often when needing a break from meat. It’s fast and easy to make and tastes wonderful. Some fresh crusty rolls for mopping up the juices is all that’s needed to finish this meal. I use a lot more of the red pepper flakes to add zing and probably more feta as well since it’s my favourite cheese. This a very filling dinner for those nights when we want to eat vegetarian and Ken requests this one frequently.

40 min | 25 min prep

SERVES 4 (or 2)

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 cups chopped fresh plum tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
3. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Source: allrecipessuki