Whenever I find a recipe that all four of us like, it goes in the keeper pile.
And that is the category this pasta dish goes in.
A few weeks ago I saw a recipe on Steamy Kitchen for a Greek style Macaroni and cheese. I wanted to come up with something lighter, but wanted to use those "Greek" flavors.
This was quick and easy plus delicious. Now that the weather is warming up, it's fun to try some new spring like recipes. Give this one a go, I think your family will enjoy it!
Next time I think I might add a bit of fresh lemon juice and throw in some oregano as well. I have given you rough measurements, change things as you like.
4 cloves of garlic crushed
1/4-1/2 cup of Kalamata Olives rough chopped
6 sun dried tomatoes rough chopped
1/2 pound fresh baby spinach
1 pound penne pasta
Feta cheese (either crumbled or cut into small pieces)
1. Place 6 quarts of water in a 8 quart stock pot and bring to a roiling boil. Add salt and pasta. Cook according to package directions.
2. In a large saute pan heat a few tablespoons of olive oil over medium high heat. Add the garlic and cook until lightly brown.
3. Add the olives and sun dried tomatoes. Be careful because this will splatter. Cook for a couple of minutes then add the spinach in handfuls. You might need to cook half and then add the rest depending on how large your pan is. Cook until the spinach is completely wilted.
4.Drain and add the pasta and stir until everything is combined. If it seems dry add some of the pasta water. Turn off the heat and add the feta cheese.