Thursday, April 23, 2009

Tomato, Olive, Spinach and Feta Pasta

I had some leftover ingredients from the pasta salad I recently made and I wanted to use them up. It came out great. This is a quick meatless dinner for a busy weeknight.


8 ounces pasta
1 can tomato sauce
1 can garlic and basil petite diced tomatoes
2 cups chopped fresh spinach, loosely packed
1/2 cup sliced black olives
2 tablespoons fresh lemon juice
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
salt and pepper
feta cheese, crumbled


Combine your canned tomatoes, thyme, basil, oregano, garlic powder, red pepper flakes, salt and pepper. Cook on medium for 10 minutes, and turn down to simmer for another 5 to 10 minutes.

While the sauce is simmering start cooking the pasta.

Add the spinach, olives and lemon juice to your sauce. Cook another 5 minutes so that the spinach wilts and olives are heated through.

Serve sauce over pasta and top with feta cheese.


  1. Great flavors! And nice and healthy!

  2. love the idea of mixing the types of pasta. looks like a great lunch!

  3. This looks fantastic and hearty!

  4. I love feta on pasta! Looks like a great weeknight or weekend meal.