Pasta with Tomatoes and Feta cheese
This fresh pasta dish is so tasty with all the different veggies and tangy feta cheese. Crunchy veggies and creamy feta make every bite perfectly scrumptious.
-
8
ounces
penne pasta
cook according to package directions
-
1
pint
cherry tomatoes, cut in half
-
4-6
ounces
feta cheese
cut in small chunks
-
2
cups
fresh broccoli florets
cut in small pieces
-
1
cup
fresh baby spinach leaves
-
black olives to taste
sliced
-
1/2
tsp.
Kosher salt
-
1/4
tsp.
black pepper
-
1
large
clove garlic, minced
-
slices of red onions
optional
-
Drain pasta and set aside. Heat a little oil in a large skillet. Add the broccoli and garlic and cook until the broccoli is soft but not mushy. Do not burn the garlic. Set aside.
-
Hold the feta cheese aside. In a large bowl add the pasta and all the rest of the ingredients. Place the feta cheese on top. Serve with crusty bread.