I love Italian food. Unfortunately, it doesn’t always love me. Red sauces heavily laden with garlic are my worst enemy. Recently I had a dish at Noodles & Company that was just delicious, it was called Pasta Fresca. Unfortunately it was oozing garlic, so I wanted to make a non-garlic version at home. Of course, I couldn’t find a recipe for it anywhere, so I decided to turn my house into a test kitchen. Thankfully, it was a success, and now we have a new dish to add to our meal plans.
Balsamic Penne with Feta
Red Onion, thinly sliced
A bag of fresh spinach leaves
28-oz can of Italian seasoned diced tomatoes, drained
Paul Newman’s Light Balsamic Vinaigrette
Feta Cheese, crumbled
Cook the Penne according to the package directions (I like it a little al dente). While the pasta is cooking, drizzle olive oil in a hot pan. Add the red onions, saute slightly. Then add the fresh spinach leaves until cooked down and wilted. Combine the onion and spinach to the cooked pasta (don’t forget to drain the pasta), then add the tomatoes. Drizzle Balsamic Vinaigrette over the pasta, saturating as desired. Mix well. Serve topped with Feta Cheese.