Ingredients
-
1/2
-
2
-
1
-
2
-
1
-
1
-
2
-
4
-
-
-
-
-
-
-
Directions
Penzey’s Pasta With Spinach, Tomatoes, & Feta, Another great recipe from an older Penzey’s spice catalog., I have made this dish several times now and it has become one of my go-to recipes when I have fresh spinach on hand. Being a spinach lover, I actually use a lot more spinach than the recipe calls for – between 12-20 ounces fresh. The spinach cooks down a lot, so even though it sounds like much, it isn’t. If you don’t have feta on hand, parmesan tastes great on it, as well. We serve this over whole what pasta. Great recipe, thank you for posting!, This was so good. I didn’t have feta so I just had it without. I ate this with this marinated tofu recipe #300266. A great combo.
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Steps
|
1
Done
|
Bring 2 Quarts of Water to Boil in a Large Pot. |
|
2
Done
|
Meanwhile, Heat the Olive Oil Over Medium Heat in a Large Skillet or Shallow Saucepan. Add Onions and Cook For 5 Minutes to Soften, Stirring to Prevent Browning. Add the Garlic, Diced Tomatoes, and Oregano. Cook For About 10 Minutes and Add the Chopped Spinach. Cook For Another 5-10 Minutes Until the Spinach Has Softened and the Flavors Developed. Add Salt & Pepper to Taste. |
|
3
Done
|
When the Sauce Is Nearly Done About the Time You Add the Spinach, Cook the Linguine According to the Package Directions. |
|
4
Done
|
Drain the Pasta and Place Servings on Individual Plates. Spoon Sauce on Top. Sprinkle With Feta and Serve Immediately. |
