Feta, Spinach & Mushroom Penne
For once I’m so glad it’s Monday. My life has been in overdrive the past few weeks and I’m ready to slow down. Today marks the day when I can finally get back to a normal routine – which includes hitting the gym extra hard, and most importantly eating healthier!
No more “meatfests” or 4 desserts in one day. Right now I’m completely craving vegetables and fruits. I honestly don’t know how people eat heavy, meat-filled, or sugar-laden meals on a regular basis, because my body and my mind are feeling the effects and it’s not good.
Today’s Meatless Monday meal is full of good-for-you vegetables and best of all, it’s not only super delicious, it’s also super easy to make. The recipe as written uses canned and packaged items, but you can always use fresh from the garden or farm stand if you have them on hand. My sister generously gifted me with one last load of fresh tomatoes from her garden this weekend, so that’s what I’ll be using. Nothing better than fresh, home grown tomatoes!
Feta, Mushroom and Spinach Penne
8 oz whole wheat penne pasta
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cans diced tomatoes, drained
2 cups sliced fresh mushrooms
10 oz bag baby spinach
4.5 oz can sliced black olives (optional)
salt and pepper to taste
2 tsp red pepper flakes
4 - 6 ounces good quality feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. After browning the garlic/onion mix, add the mushrooms and saute them before adding the tomatoes, spinach, and black olives. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Serve with a side salad to make a complete meal!