spinach pasta

Spinach and Feta Pasta


Adapted from our 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) (I use whole wheat spaghetti noodles)

1 28-oz. can diced tomatoes (I use home-canned. Use a high quality brand)

3 c. fresh spinach (I make on the side for those who want to add)

1 onion, finely chopped (I use red)

5-6 cloves garlic, minced or pressed

A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled (we don’t add this)

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.



Serves 8