When Q is gone, I take the easy road with cooking. I do the basics: quesadilla, burrito bowl, cereal, salad, sometimes just cheese and crackers and almost always some sort of pasta.
Last night I went the pasta route, but instead of just doing a simple pasta marinara, I decided to spice things up a little bit by including some spinach and feta from a filling I made for chicken earlier in the week. The result was fantastic! It made “simple” pasta turn into flavorful, filling and delicious pasta. And it was SO easy.
You could definitely substitute the frozen spinach for fresh spinach if you have it in the fridge (I did not). Also, you want to really drain the frozen spinach before using it. I use a colander and lots and lots of paper towels to do this.
Weeknight Spinach and Feta Pasta
- 1 box pasta of choice (penne, rotini, ziti are good beats)
- 1 tsp oil
- 1/2 yellow onion, chopped
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- Salt and pepper
- 1/2 cup Feta cheese
- 1/3 cup shredded mozzarella cheese
- Marinara sauce (canned or homemade)
- Parmesan cheese
- Cook pasta according to box, drain and set aside. Leave the pot where you cooked the pasta on the stove (this is where you will mix everything together).
- While you are cooking the pasta, start on the spinach mix. In a small sauté pan, heat oil until it glistens. Add yellow onion and green onions, saute for 3-5 minutes. Add garlic, saute for 1 minute. Add spinach, salt and pepper and cook another 2 minutes. Remove from heat and add feta and mozzarella cheese. Stir to mix.
- Add your drained pasta back to the original pot. Add the spinach and feta mixture to your liking (there may be a little extra). Add a few spoonfuls of marinara sauce until the pasta is covered evenly. Stir everything together. Serve topped with Parmesan cheese.