Strong like Popeye

This was a very fast recipe, with a focus on spinach. I liked it, but didn't love it. I might try it again, but I would probably use less spinach (honestly I probably put in more than 2 cups, which was my fault). I did enjoy the feta cheese, and I really liked the brand that I used this time - no more Athenos brand for me!

Spinach and Feta Pasta

Ingredients:

1 (8 ounce) package penne pasta

2 tablespoons olive oil

1/2 cup chopped onion

1 clove garlic, minced

3 cups chopped tomatoes (I used diced and crushed canned tomatoes)

1 cup sliced fresh mushrooms (I omitted this)

2 cups spinach leaves, packed

salt and pepper to taste

1 pinch red pepper flakes

8 ounces feta cheese, crumbled

Directions:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

• Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Note: The feta is pretty salty, so just be aware of this when you're adding extra salt.