Penzey's Pasta With Spinach, Tomatoes, & Feta

5.0(8)

Make and share this Penzey's Pasta With Spinach, Tomatoes, & Feta recipe from Food.com.

by appleydapply·published 2008-11-17

Servings

4 serving(s)

Total time

35 min

prep 10 min

Calories / serving

378 kcal

Ingredients (10)

serves

1/2 lb dried linguinelinguine
2 tablespoons olive oilolive-oil
1 medium onion, mincedonion
2 medium tomatoes, dicedtomato
1 garlic clove, mincedgarlic
1 teaspoon dried oreganooregano
2 cups fresh spinach, washed, patted dry, and chopped to make about 1 cupspinach
4 ounces feta cheese, crumbledfeta
saltsalt
black pepperpepper

Instructions (4 steps)

01Bring 2 quarts of water to boil in a large pot.
02Meanwhile, 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.
03When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.

Penzey's Pasta With Spinach, Tomatoes, &amp; Feta