Meditterrean Pasta
Why I Love This Recipe
Found in an issue of Parents Magazine Fast, Delicious and the kiddos love it
Ingredients You'll Need
1 16oz box penne rigate pasta
2 cans Italian style diced tomatoes
1 can chick peas (garbanzo beans)
1 bag Spinach (fresh in salad section)
3 T olive oil
2 dashes garlic salt
6-8 oz feta crumbled(we prefer garlic and herb not quite as strong)
Directions
Found in an issue of Parents Magazine Fast, Delicious and the kiddos love it.
1 16oz box penne rigate pasta
2 cans Italian style diced tomatoes
1 can chick peas (garbanzo beans)
1 bag Spinach (fresh in salad section)
3 T olive oil
2 dashes garlic salt
6-8 oz feta crumbled(we prefer garlic and herb not quite as strong)
cook pasta according to the instructions on the box. Drain and put in a large bowl.
In large skillet or wok cook tomatoes, chick peas, garlic salt and olive oil for 10 minutes on Med-Hi.
Add clean spinach a handful at a time spooning tomato mixture ontop.
Once wilted (about 2 minutes total) pour over pasta, stir together. Add Feta, Stir. Enjoy.
Makes a lot. Probably 8-10 servings in soup bowls.
15 minutes to table (if you cook pasta while making the sauce).
