My co-worker and I swap recipes from time to time. She made this dish. I tasted it and fell in love. I do love pasta and look forward to discovering many ways to prepare it.
This one is an allrecipes.com find, with a couple of minor modifications. My co-worker added one thing and I tweaked the measurements on a few others.
Suki's Spinach and Feta Pasta (original link)
Original Recipe Yield 4 servings
- 1 (8 ounce) package penne pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups chopped tomatoes
- 1 cup sliced fresh mushrooms
- 2 cups spinach leaves, packed
- salt and pepper to taste
- 1 pinch red pepper flakes
- 4 ounces feta cheese, crumbled
- 4 ounces mozzarella cheese, shredded
- 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 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.
My Minor Modifications:
- I used 2 cloves of garlic (that first clove was lonely).
- I used sliced baby portobello mushrooms.
- 1 pinch of red pepper flakes wasn't enough for me; not too spicy but a little kick in the back of your throat is how I like it.
- I didn't have just plain mozzarella so I used 4 oz. of this 6 cheese Italian blend that I already had which included Mozzarella, Smoked provolone, Asiago, Parmesan, Romano & Fontina cheeses.
When I cooked mine, I made sure that the mushrooms cooked down some before adding the pasta. I like mushrooms, but cooked.