Prep 10 mins
Cook 10 mins
For ease, taste and nutritional value - this recipe is truly a winner!
- 1 tablespoon butter
- 6 tablespoons olive oil
- 1⁄3 cup pine nuts
- 5 garlic cloves, minced
- 2 (10 ounce) packages frozen spinach, thawed, well-drained
- 4 large plum tomatoes, seeded, finely chopped
- 1 lb penne pasta, cooked al dente
- 12 ounces feta cheese, crumbled
- Melt butter with 2 tblsps oil in large skillet over medium heat.
- Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
- Add spinach and tomatoes and saute until heated through, about 3 minutes.
- Place penne in large serving bowl.
- Add remaining 4 tblsps olive oil to pasta and toss to coat.
- Pour spinach-nut mixture over and toss to coat.
- Add feta.
- Season with salt and pepper (careful with the salt!) and toss thoroughly.
- Serve immediately.
Good recipe. Didn't have pinenuts so used pecans. Generous servings and also toddler friendly. Well worth the effort.
cheated completely. Used risoni, baby spinach, and canned diced tomatoes, didnt have any olive oil left, so only butter, everything else was the same:) turned out very well, served with steak, and I will do this again, the flavours are great! Next time I will follow the recipe, promise :)
I changed this up, just a little bit, but this was very tasty, and makes a ton! First, I cooked maybe a pound of chicken breasts in a little olive oil and sprinkled with Recipe #38293. Sliced into bite sized pieces then set aside. Followed the rest of the recipe, but didn't use any butter. I also used 2-15 oz. cans diced tomatoes, undrained, in place of the roma tomatotes. Added the chicken in the spinach tomato mixture just before tossing with the pasta. This is one I'll be making again. :)