Saturday, July 10, 2010

Mediterranean Pasta Toss

I created this pasta dish based on one of my favorite dishes at a local noodle restaurant. It is perfect for the summer with plenty of veggies and a very light sauce. I was surprised that my husband LOVED it as well, especially since it uses fresh tomatoes. I will definitely be making this again!

1 lb. penne pasta
1 T. Olive Oil
1 T. Butter
2 cloves garlic, minced
1 red onion, cut into loose wedges
1 small pkg. fresh spinach
1 small pkg. (10.5 oz) grape tomatoes, cut in half
1/2 c. white wine
1 tsp. salt (or to taste)
1/4 tsp. black pepper
1 small pkg. crumbled feta cheese


1. Boil water and cook pasta according to directions. Meanwhile, heat a large skillet over med. high heat. Add oil and butter. Heat until melted, then add the garlic and onion. Cook until onions start to soften, about 5 minutes.

2. Add tomatoes and spinach and cook until spinach cooks down. Add salt (about 1 tsp, or to taste) and black pepper.

3. Add white wine and simmer until sauce cooks down, about 5-10 minutes. Drain pasta and toss with vegetables and sauce.

4. Serve on plates and top with crumbled feta.

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