Thursday, October 6, 2011

Recipe: Bowtie Pasta with Spinach & Feta Cheese

Yesterday was Wednesday, or as I like to call it, WINESDAY! Whatever gets you through the week, right? I had some friends over for dinner and whipped up this quick and easy (and fairly healthy) pasta dish in between playing with my friend's 7-month-old adorable little mini-me and indulging in a glass of vino (did i mention it was WINESDAY?).  Needless to say, this meal requires little concentration and is pretty hard to mess up.

Sorry there isn't a picture of the final the time the meal was done I realized I forgot about it...whoops!

1 box bow-tie pasta (or any other pasta you have layin' around...we don't discriminate here, folks)
1 onion, chopped
1 package fresh spinach leaves
1 yellow pepper(red would work too, but I don't think green has the same affect)
1/2 c. sundried tomatoes, chopped
chopped garlic to your desired garlicky-ness
1 c. reserved cooking water from your pasta
feta cheese, crumbled
white cooking wine (hello...WINESday!)
lemon juice
S&P to taste

Bring pot of water to a boil for the pasta.  In a separate saucepan, get the EVOO and add onions once the pan is hot.  Cook until transparent.  Add pepper and white cooking wine, simmer 5-10 mins on low.  Once pepper is soft, add garlic and spinach and cook until spinach is wilted.  Add sundried tomatoes at the end.

Once pasta is cooked, reserve a little bit of cooking water before you drain, then set the pasta aside.  Add cooking water the veggies, and some crumbled feta.  Cook until feta is melty.  Toss pasta in sauce and garnish with feta, salt and pepper, and a squeeze of lemon juice.  Grab a glass (or judgment) of wine and you're good to go!

Don't forget to let me know what you thought of this recipe in the comment section below.

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