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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Penne, Garden-Style




Source of Recipe


Southern Living Magazine, 1984


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/pasta.msnw

List of Ingredients




12 ounces penne or other tube-shaped pasta

12 ounces fresh spinach, rinsed, stems removed, and torn into bite-size pieces (A 10-ounce package of frozen, thawed leaf spinach may be used)

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced (about 1/2 cup)

1/2 cup fat-free Italian salad dressing

2 ounces feta cheese, cubed

1/4 cup whole pitted black olives

1/8 teaspoon freshly ground black pepper


Recipe



1. Cook pasta according to package directions, but do not add salt. Drain pasta in a colander.

2. In a large bowl, combine warm pasta, spinach, tomatoes, and onion. Drizzle dressing over pasta mixture, tossing to coat.

3. Arrange pasta mixture on a serving plate or in individual serving bowls. Sprinkle pasta with feta cheese, olives, and black pepper.

Serves 4

NOTE: For a baked version, preheat oven to 350°F. Cook spinach in boiling water until just wilted. Drain well and squeeze out excess water. Combine spinach, cooked pasta, tomatoes, onion, olives and pepper. Add dressing; toss to coat. Place in large baking dish and crumble feta cheese on top. Bake until cheese softens, about 20 minutes.