Savory Saturdays: Balsamic Penne with Feta

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

Olive Oil
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
Penne

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.

3 thoughts on “Savory Saturdays: Balsamic Penne with Feta

  1. I found your blog through SITS girls. I love the recipe you posted and have added it to my shopping list. Getting the kids to eat spinach is always a task but if I hide it under the feta it may work. Thanks for sharing this.

  2. Wow that looks yummy. My husband isn’t a big fan of loads of garlic either so this would work in my house wonderfully. Thanks- am always looking for new ideas. I can imagine this would work well hot or cold don’t you think?

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