Monday, March 23, 2009

Linguine with Spinach and Feta Cheese

1 16 oz. pkg linguine
3 tablespoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
2 cups tomatoes chopped
1 pkg fresh mushrooms, sliced
handful of fresh thin asparagus tips (optional)
3 cups fresh spinach leaves
6-7 whole Kalamata (pitted) olives
salt and pepper
pinch of red pepper flakes
8 ounces of feta cheese

Bring a pot of salted water to a boil, cook pasta as directed on pkg. 

Meanwhile heat olive oil in a large skillet over medium high heat, saute onion until just beginning to soften, add garlic and saute for about 1 minute.  Add mushrooms and asparagus (if using) and saute for about 2- 3 minutes, until softened.  Mix in tomatoes , spinach leaves, olives, salt, pepper, and red pepper flakes.  Heat until spinach has just wilted and tomatoes are heated through.  Stir in pasta and feta cheese, cook until heated through.  Drizzle with a little olive oil if desired.  Serve with freshly grated Parmesan cheese, the salad below and a nice french bread.

1 comment:

Anonymous said...

I work with Robert and have told him to tell you I've tried many of your recipes and love them all! Keep Cooking!