Penne Pasta with Spring Greens and Feta Cheese (review)

[Guest guest]

i'll pass on your positive review to my daughter.

She really has been enjoying her cooking class

and trying out the recipes on us. i bet this would

be even better with fresh herbs over the dried;

can't wait for the farmer's markets have them again.

 

Tonight she is going to cook again... she's making

Chicken Alfredo [no chicken in mine, of course].

i think i will have her saute some of those MSF

chikn type strips that i have yet to try.

 

~ pt ~

 

Every passage has its beacon.

Every shadow has its light.

We must therefore keep watch, my friend, keep watch.

~ Captain Brenner Tate

~~~*~~~*~~~>

, " artichoke72x " <

artichoke72x wrote:

>

> i made this for dinner tonight and really liked it.

> the next time i make this i will use chopped fresh

> rosemary. tonight, without thinking, i measured out

> the dried rosemary and dumped it into the pan without

> sorting out the woody stems and crushing it in the

> palm of my hand first. i'll definitely make this

> again. thanks pt for sharing it with us!

>

> Penne Pasta with Spring Greens and Feta Cheese

>

> 1/4 cup sunflower seeds

> 3 cloves garlic, minced

> 2 tomatoes, chopped

> 1/4 cup olive oil

> 1 tsp. dried rosemary

> 1 tsp. dried basil

> 1 tsp. sea salt ~ or to taste

> 1/2 bunch spinach, washed and chopped

> 1 pound penne pasta

> 1 cup feta cheese, crumbled

>

> Saute seeds and garlic in the olive oil for 2 minutes.

> Add herbs and spices, and stir. Add spinach and

> tomatoes, cooking until the greens wilt down a bit,

> about 2 minutes. Serve over penne pasta, cooked al

> dente. Crumble feta cheese over top before serving.

>

> Yield: 4 servings

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