Wednesday, January 21, 2009

Spinach and Feta Pasta

Spinach and Feta Pasta

8 oz. Penne pasta (if your math brain isn't working right now, that's 1/2 a 16 oz. box; I've used a whole box before and while it was surprisingly not terrible, it wasn't the same. Also, don't use ziti--you want the ridges on the penne to "grip" the sauce)
1 28-oz. can diced tomatoes
3 c. fresh spinach (you don't even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can't go wrong! Oh, and not low-carbing it? Try serving it with Rosemary Focaccia or Garlic Breadsticks.

Serves 8
Nutritional Information
Calories: 186
Fat: 5.3
Fiber: 3.4
WW Points: 3

So tell me...what are your "Oh, crap!" meals?

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