 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
An all time favorite of mine. It's fast and easy to make and tastes fantastic. Crusty rolls for mopping up the juices is all that's needed to finish the meal. I use lots more of the red pepper flakes to add zing and probably more feta as well since it's my favorite cheese. It's a real filling dinner for those nights when we want to eat vegetarian and DH requests this one frequently. Ingredients:
1 (8 ounce) package penne pasta |
2 tablespoons olive oil |
1/2 cup chopped onion |
1 garlic clove, minced |
3 cups chopped tomatoes |
1 cup sliced fresh mushrooms |
2 cups spinach leaves, packed |
salt and pepper |
1 pinch red pepper flakes |
8 ounces feta cheese, crumbled |
Directions:
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.
|
|