Name: Roasted Red Pepper, Spinach & Feta Penne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Ingredients: 12 ounces whole-wheat penne; 0.25 cup extra-virgin olive oil; 3 large cloves garlic, sliced; 1 (16 ounce) jar roasted red peppers, drained and chopped; 1 (10 ounce) package baby spinach; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 0.75 cup crumbled feta cheese

Ingredients

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Scale recipe

12 ounces whole-wheat penne
0.25 cup extra-virgin olive oil
3 large cloves garlic, sliced
1 (16 ounce) jar roasted red peppers, drained and chopped
1 (10 ounce) package baby spinach
0.5 teaspoon salt
0.5 teaspoon ground pepper
0.75 cup crumbled feta cheese

Directions

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1 Fill a large pot with water and bring it to a boil. Add the whole-wheat penne and prepare it for the time specified on the package. Drain the pasta, then place it back in the pot.

2 While the penne cooks, warm the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and stir until it smells fragrant, taking care not to let it brown.

3 Place the chopped roasted red peppers and baby spinach in the skillet, then season with 0.5 teaspoon salt and 0.5 teaspoon ground pepper. Continue stirring over medium heat until the spinach has just wilted, about 4 minutes.

4 Transfer the cooked vegetable mixture to the pot of drained penne and toss until evenly distributed. Fold in the crumbled feta cheese, then serve.

Roasted Red Pepper, Spinach & Feta Penne

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