Fettuccine With Spinach And Feta Food

SPINACH AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
• Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

SUKI'S SPINACH AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

FETTUCCINE WITH SPINACH AND FETA CHEESE

Steps:

• Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
• In large pot of boling water cook the fettuccine until just tender. Drain well.
• Meanwhile in saucepan, bring broth [your choice], spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
• Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
• For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.

FETTUCCINE WITH SPINACH AND FETA

Steps:

• 1. Clean and stem spinach. Drain and set aside. 2. Thinly slice green onion. Place in bowl with feta, lemon juice, oil, dill and pepper. 3. Boil fettuccine. Stir in spinach during the last 30 seconds until leaves wilt. Remove and drain. 4. Toss cheese mixture with spinach/fettuccine and serve.

MOSTACCIOLI WITH SPINACH AND FETA

Steps:

• Cook pasta according to package directions. Drain, and set aside.
• Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

PENZEY'S PASTA WITH SPINACH, TOMATOES, & FETA

Steps:

• Bring 2 quarts of water to boil in a large pot.
• Meanwhile, heat the olive oil over medium heat in a large skillet or shallow saucepan. Add onions and cook for 5 minutes to soften, stirring to prevent browning. Add the garlic, diced tomatoes, and oregano. Cook for about 10 minutes and add the chopped spinach. Cook for another 5-10 minutes until the spinach has softened and the flavors developed. Add salt & pepper to taste.
• When the sauce is nearly done (about the time you add the spinach), cook the linguine according to the package directions.
• Drain the pasta and place servings on individual plates. Spoon sauce on top. Sprinkle with feta and serve immediately.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

PASTA WITH SPINACH, FETA AND OLIVES

Steps:

• In a large bowl, whisk olive oil, vinegar and garlic.
• Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
• Season with pepper to taste.
• Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.