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Vegetable, Spinach and Feta Pasta
You can never go wrong with veggies and cheese! Mixed with feta and pasta, this light meal is great for summer evenings.
Prep Time: 00:15
Cook Time: 00:15
8 ounce penne pasta
3 tablespoons olive oil
1 small yellow onion, chopped
1 medium clove garlic, minced
3 cups roma tomatoes, chopped
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
1/4 cup fresh basil, chopped
1In a separate pot or kettle, cook pasta according to the instructions that came with the pasta.
2Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and mushrooms to the skillet, and cook until onions are translucent and the mushrooms are soft. About 5 minutes.
3Add the tomatoes to the skillet and cook for about 1.5 to 2 minutes, or until the tomatoes are thoroughly heated and their juices are mixed with the onions and mushrooms.
4Add the spinach, salt, pepper, and pepper flakes to the skillet and mix thoroughly, cover the skillet and remove the skillet from the heat.
5After straining the pasta from it’s cooking water, In a large serving bowl, add the hot pasta, feta cheese, and the contents of the skillet. Add the fresh basil to the bowl and mix the contents of the bowl thoroughly. Serve warm.
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