Happy Friday Eve!
Tonight most definitely feels like a pasta night to me. Ya know, a little comfort to hold us over til the weekend. Plus, it was amazingly beautiful outside this morning! A little brisk, even, and a much needed break from the humidity.
This italian flag pasta is one of my favorite go-to bowls of pasta. Its hearty, but light at the same time. Its so colorful and bursting with flavorful spinach, mushrooms, onions, tomatoes…lets just say you will get your fill of delicious veggies! And to finish it off, you throw in some tangy, sharp, creamy feta.
WHY IS FETA SO AMAZING? It really takes this pasta from good to fantastic.
Oh! Also, this takes twenty minutes to whip up, which you KNOW I’m a fan of ;)
ITALIAN FLAG PASTA
1/2 pound of penne pasta (I use whole wheat.)
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon garlic powder
1 teaspoon dried basil
1 cup sliced mushrooms
28 ounce can diced tomatoes, mostly drained
3 cups fresh spinach
salt & pepper
4 ounces crumbled feta
In a large pot, cook penne according to package directions. (Make sure you salt your pasta water when it reaches a boil!) Drain your pasta and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onions, garlic, basil, and mushrooms. Cook for about 5 minutes, or until tender. Stir in spinach until the leaves have wilted, then add the diced tomatoes, along with some salt and pepper. Allow the mixture to cook for another 5 minutes, until heated through. Toss in cooked penne and feta. Remove from heat and serve.
Devour that deliciousness!