Penne Pasta with Spring Greens and Feta Cheese (review)

[Guest guest]

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