After a weekend of heavy eating, there's nothing that sounds better than a whole wheat pasta dish chock full of vegetables. I made this on a Sunday evening right after we returned from a glorious hike in Percy Warner Park. 4.5 miles of hills, fall leaves, and beautiful afternoon light on a clear day made us hungry. This dish doesn't knock you over the head with super-strong flavors but is a nice balance that allows you to taste each individual component. I added two links of chicken sausage for some protein.
Feta, Mushroom, and Spinach Rotini
8 oz whole wheat rotini (or other short) pasta
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 14 oz cans diced tomatoes, drained
2 cups sliced fresh mushrooms
10 oz bag baby spinach
4.5 oz can sliced black olives (optional) (I omitted)
salt and pepper to taste
2 tsp red pepper flakes
4 - 6 ounces good quality feta cheese, crumbled
2 links chicken sausage
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.