Penne with Spinach and Feta

We worked hard in the garden Sunday, planting the winter vegetable garden, painting the fence, generally enjoying the fall day.

All the fresh air and sunshine gave us healthy appetites, so I whipped up this hearty pasta for dinner.

Boy was it good. The warmth of the chiles, the sweetness of the cherry tomatoes, and the healthy glow from the spinach made it a great ending to a busy day.

Penne with Spinach and Feta
1 bunch spinach
6 oz penne (1/2 packet)
1 tbsp olive oil
1 shallot or 2 spring onions
1 clove garlic, minced
1/8 to 1/4 tsp red pepper flakes
1 cup cherry tomatoes
2 oz feta, diced

Wash the spinach, discarding any big stems. Put it in a large pot with the water still on its leaves. Cover and cook over medium heat until wilted but still green, about 5 minutes. Drain and chop the spinach.

Cook the pasta according to packet directions. Drain.

Warm the olive oil in the same pot, and sauté shallot, garlic, and a sprinkling of red pepper flakes 1-2 minutes to soften a little. Halve the cherry tomatoes and add to the pot along with the pasta and spinach. Stir well and cook about 2 minutes until heated through.

Turn off the heat. Stir in feta and let it sit, covered, 1-2 minutes to soften the cheese.

Serves 3-4