Pasta with Spinach, Cherry Tomatoes and Feta

Monday night is basketball night. So, this meal was made by Scot! He did a great job, especially with my vague instructions. We make a lot of pasta meals like this. They are always different because I never remember what I did the last time. Every once and while Scot will make something if I will be gone right in the middle of dinner time, like tonight. It is almost always pasta. This combo was really good though. I think food always tastes better when someone else makes it for you.

Here is the chef, himself. This type of pasta dish doesn't really have a sauce. You just make the pasta and while it is still hot, toss it with the veggies. It partially steams the spinach, warms up the tomatoes. Then, just mix in some fat, cheese and spices to make it taste good. It is more like a salad pasta rather than a pasta salad because there is so much spinach. Because the spinach isn't cooked all the way, it reheats pretty nice. You could also eat the leftovers cold. We get two dinners and three lunches out of this. There are a million substitutions.

Pasta with Spinach, Cherry Tomatoes and Feta

(makes about 4 servings)

Ingredients

1 box of short pasta (Rotini)

1 bag of pre-washed baby spinach

1 pint of cherry tomatoes halved or quartered

1 package of crumbed feta cheese

1 tablespoon of pasta sprinkle or Italian seasoning

½ cup of grated or shredded parmesan

2 tablespoons of butter

2-3 tablespoons of olive oil

1-2 tablespoons of red wine vinegar

salt and pepper

Make the pasta and drain.

While pasta is still hot, mix it with everything except the tomatoes. Adjust seasoning, oil, cheese to your liking. Then, add tomatoes.

Printable Version

PS: We made meatloaf sandwiches with the leftover meatloaf from last night. I personally liked the sandwiches better than the original meatloaf. Just regular wheat sandwich bread, a little mayo (weird, I know, but sometimes Paula Deen is right) and a slab of meatloaf.