Description
A quick and flavorful one pot pasta dish combining fresh spinach, juicy tomatoes, and creamy feta cheese for a delicious and easy meal.
Ingredients
12 ounces dried penne pasta
4 cups fresh baby spinach, washed and drained
1 pint cherry tomatoes, halved
4 cups low-sodium vegetable broth
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the vegetable broth and bring to a boil.
Add the dried penne pasta, halved cherry tomatoes, salt, and black pepper to the boiling broth.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.
Add the fresh baby spinach to the pot and stir until wilted, about 2 minutes.
Remove the pot from heat and gently fold in the crumbled feta cheese until evenly distributed.
Sprinkle the chopped fresh basil over the pasta and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes