What a lovely colorful dish! I used what I had on hand (whole wheat penne, red, yellow & orange peppers and baby spinach. I also added a small chopped onion as well. I omitted the basil as I had none on hand. I seasoned the pepper, garlic and onion mix (I had about 2.5 cups of veggies) with red pepper flakes (maybe a 1/4 teaspoon). I added the spinach to the sauted vegetables for the last minute or so of cook time. I drained the pasta, reserving a cup of the cooking water. Dumped the drained pasta into the saute pan with the veggies, (wished I had used more than 1C of spinach!), added about a 1/4 C of the reserved pasta water along with about 3/4 C of crumbled feta. I served the pasta over a couple of handfuls of raw baby spinach. And topped with just a bit more feta. YUM! This will make my regular dinner rotation! I was very full and since I am only cooking for 1, there were about 3 cups of leftovers. I think it would be delightful served cold as well-maybe with a bit of sour cream added for moisture and more flavor. I am eager to try it with kale as well since kale is so healthy. I may make a special trip to acquire some kale from the farmer's market. Since I always have feta, tri-color peppers and baby spinach on hand (from Costco; this gives me a great, easy and satisying meal to make from those ingredients with leftovers to take for lunch or the next day. I generally make this recipie on my "meatless Monday" menu, though I think it would be good with some leftover

Reviewed On: Jun. 8, 2009

Easy! I filled a pyrex pie dish with the last of a box of baby spinach - sprinkled on the lemon juice, garlic pepper spice blend (since I did not have any garlic on hand) and sprayed with olive oil cooking spray, covered and nuked for about 2.5 minutes. Awesome! I also nuked about 5 asparagus spears and threw them on top of the spinach. By then my salmon filet was ready to come out of the Rocket Grill. I added my favorite luxuary item (lavendar honey mustard dressing) to sauce the salmon, asparagus and spinach. NIRVANA!! From freezer to table in well under 10 minutes. The only thing missing was a glass of wine. This will go into the regular dinner rotation!

Reviewed On: May 8, 2009

I was inspired by this recipie to use up a few odds & ends--shredded rotisserie chicken, a few asparagus spears, penne. I cooked the penne, steamed the asparagus in the micro with garlic & red pepper flakes and heated the chicken - mixes it all with the drained pasta. Added about a 1/3 a cup of non-fat sour cream and some crumbled feta. Served hot with a spinich salad. Yummy! and even better there are leftovers for tomorrow.

Reviewed On: May 5, 2009