Penne with Spinach and Feta

    Penne with Spinach and Feta

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    30min


    322 people made this

    This is a light lunch dish I made up to use some great tomato basil feta, though regular feta would work in a pinch. I have served this hot or cold.

    Ingredients
    Serves: 6 

    • 500g penne pasta
    • 2 tablespoons olive oil
    • 3 cups chopped tomatoes
    • 300g fresh spinach, washed and chopped
    • 1 clove garlic, minced
    • 250g tomato basil feta cheese
    • salt to taste
    • ground black pepper to taste

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cook pasta according to packet directions. Drain and set aside.
    2. Heat oil in a large pot. Add tomatoes, spinach and garlic; cook and stir 2 minutes or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
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    Reviews and Ratings
    Global Ratings:
    (327)

    Reviews in English (327)

    by
    148

    I'm giving this recipe 4 stars when it's made as written. It's good and very nutritious, but it's a little bland. However, the second time I made it I used two 15 ounce cans of diced tomatoes with basil, garlic, and oregano, and that gave the dish the flavor kick that it needed. With that change, I might give this recipe 5 stars.  -  10 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    62

    Very tasty! Easy to prepare. Next time I will add mushrooms, onions and red pepper flakes. It was a hit in my house!  -  06 Sep 2000  (Review from Allrecipes USA and Canada)

    by
    54

    I'd make this for company. I combined this recipe with the instructions for "Suki's spinach and feta pasta" which is almost the same recipe. I used a 6 oz. bag of baby spinach that I washed & chopped & also used whole wheat penne. I sauteed the garlic for just a little while 1st. I added salt & pepper & also added 1/2 a pound of defrosted shrimp, just to warm it up, before adding the pasta & feta cheese (I happened to have plain feta in the frig). If you keep stirring the mixture at the end, the feta melts & the sauce gets an orangy, creamy texture. I also put red pepper flakes on the table, if someone wanted even more zip. I'll try 3/4 of a cup of feta next time as my husband thought the feta had a strong taste, although I loved it & we finished the whole dish.  -  11 Jan 2003  (Review from Allrecipes USA and Canada)

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