Spinach-feta Penne With Pine Nuts

"I developed this recipe after having something similar at an Italian restaurant. My husband loves it! The pine nuts really add a special element of flavor. Adjust the amount of feta cheese to your own tastes; I happen to like a lot in this dish."
 
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photo by BandD photo by BandD
photo by BandD
photo by HollyJane photo by HollyJane
Ready In:
30mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Cook penne pasta according to package directions.
  • As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
  • Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
  • Set aside pine nuts.
  • Drain cooked pasta and set aside.
  • Heat olive oil in a large, deep skillet or wok.
  • Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
  • Stir in cooked pasta.
  • Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
  • Stir in spinach and continue to heat until spinach barely starts to wilt.
  • Take pasta off heat and stir in the toasted pine nuts.
  • Transfer to serving dish and serve.

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Reviews

  1. I rarely write reviews, but this was DELICIOUS. I did add a little milk to thin out the sauce a bit. I will make this over and over.
     
  2. Yum, yum, yum!This was incredibly easy to make and it was way better than I expected. I didn't use a full pound of pasta, as these days the packages are more like 13 oz. I cut down on the parmesan a little and my feta was low fat. Wonderful dinner, and one I will make again. Thank you Holly Jane.
     
  3. I had to use grated parmesan as it was all I had on hand. I might add a bit more feta next time. Easy and very tasty
     
  4. This was very good. I added just a touch of cream to thin it out. Yumm!
     
  5. I made this as directed but added some semi-dried (a.k.a. sun-blushed) tomatoes towards, the end. This wasn't such a good idea as they had rehydrated themselves by the time the left-overs were reheated! The melted feta is a bit messy, so use a non-stick pan. I didn't have a frying pan large enough to hold it all, so I put it back in the saucepan that I'd cooked the pasta in so that I could mix in the spinach.
     
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RECIPE SUBMITTED BY

I love to cook exciting, exotic recipes for me and my hubby. I also love to go out to eat, mostly at ethnic restaurants. Spicy food is my favorite, and I'm always looking for new vegetarian recipes, since I've been a vegetarian since I was a kid.
 
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