Bridget's Spinach and Feta Pasta
Megan Clark
ingredients
- · 1 (8 ounce) package penne pasta
- · 2 tablespoons olive oil
- · 1/2 cup chopped onion
- · 1 clove garlic, minced
- · Can add chicken
- · 3 cups chopped tomatoes (can use canned – just drain a bit)
- · 1 cup sliced fresh mushrooms
- · 2 cups spinach leaves, packed (add extra)
- · salt and pepper to taste
- · 1 pinch red pepper flakes
- · 8 ounces feta cheese, crumbled
directions
- 1
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- 2
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. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Source: Megan Clark
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