Suki's Spinach and Feta Pasta
Penne pasta mingles with onion, garlic, tomatoes, mushrooms, wilted spinach and feta with a dash of red pepper flakes for zip.
View recipe photos of Suki's Spinach and Feta Pasta posted by millions of cooks on Allrecipes.com
For my own personal taste, I left out the tomato. Added a little milk to keep the dish from drying out. Served with garlic chicken (from this site) and my guest enjoyed it.
This was such a delicious pasta dish. The feta added a nice touch. It is very versatile. You can easily add chicken to it. I recommend adding a can of rinsed cannellini beans.
Very tasty. If you are cooking for vegetarians and meat eaters, separate 1/2 of the portion into a separate pot once you've finished all the steps. Then add pre-cooked, shredded carnitas!
I have been making this recipe for many years now and it still remains my all time favorite! One thing I can't stress enough...you MUST use a GOOD quality feta. The kind you get in a grocery store just doesn't have enough flavor. I'm lucky enough to have a Greek deli nearby that offers excellent feta. I also double the amount of spinach and always add extra garlic and red pepper flakes. If you'd like it a bit more hearty, try adding chicken tenderloins, cut up and sauteed.
Made this last night - happened to have all the ingredients - turned out perfect!!! Served with baked salmon with just a touch of olive oil and lemon pepper. Husband, who really does not like spinach, really liked it in this dish. If you love cheese - don't skimp on the feta - it seems like alot, but it was perfect. I suggest cooking the mushrooms down, then adding the spinach to wilt down, then the tomatoes because we prefer our tomatoes a little more whole, and not so cooked down. Thanks, Suki!
I found this recipe on this app about 5 years ago and it has been a staple in my home since. I make it to the T except I add more garlic because..well, garlic is delicious. Tonight, I decided to add some protein to satisfy my husband. I used two chicken tenderloins (skinless/boneless) that I cut into strips/cubes. I salted and peppered the chicken and sautéed it in a small skillet with 3 tablespoons of butter for about 10 minutes (until juices ran and chicken was cooked). I tossed that in the pan at the same time as the tomatoes, mushrooms and spinach. After 5 years of making this dish as the recipe states, the added chicken made such an impact that I FINALLY felt compelled to leave a review. I don't review dishes on here. I just use them. But this addition to this recipe made such a world of a difference that I felt compelled to share it with you. Thanks, Suki, for the wonderful recipe that has filled my family's belly many, many times!! Delicious!!!
I am so in LOVE with this pasta! I have made it several times....so YUMMY! The feta MAKES this dish! Even though I love feta, my husband hates it. So this is what i do: I use a 16oz pkg of penne, 3 tbs olive oil, a whole red onion, 2 cloves garlic, 4 cups chopped tomatoes, an 8oz pkg of mushrooms, a whole bag of spinach. I prepare just as directions say, except when it comes time to add the feta....I take out half of the pasta. His part gets mozzarella and mine gets the FETA! Easy! And we are both happy :)