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
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What a lovely colorful dish! I used what I had on hand (whole wheat penne, red, yellow &...