Spinach and Feta Pasta

Spinach and Feta Pasta is a recipe given to me by my dad's girlfriend, Susan. It was delicious and easy, and made excellent leftovers for the next day's lunch!

For your enjoyment:

1 (8 oz) package of penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 or 2 cloves garlic, minced
3 cups chopped tomatoes or grape tomatoes
1 to 2 cups sliced fresh mushrooms
4 cups fresh spinach leaves, packed
salt and pepper to taste
1 to 2 pinches red pepper flakes
8 ounces feta cheese, crumbled (recommend Athenos brand "herb and garlic" if you like garlic)
Optional: black olives

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until gold 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.






This recipe was delicious - I will definitely be keeping it handy for a repeat!

My advice:
I like mushrooms and spinach leaves, but they shrivel up a lot when cooked. I will probably use more of those next time, and fewer grape tomatoes to even out the ratio. I skipped the garlic cloves and chose the Athenos herb and garlic feta cheese instead. Also, be sure you start out with a skillet large enough to be able to hold the pasta as well. I had to transfer the vegetables into a chef's pan for the depth.

For dessert I made another favorite from Susan, Brownie Candy Cups! They didn't last long!