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Greek Penne Recipe

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This recipe for Greek Penne, by , is from The Paciocco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Paciocco


12 ounces Penne
5 teaspoons Olive Oil (I tend to need more oil)
2 tablespoons Pine Nuts
5 cloves Garlic (minced)
(1)10-ounce package frozen chopped Spinach (thawed and well drained)
4 large Plum Tomatoes (chopped) about 8 ounces
4-6 ounces Feta Cheese
teaspoon Salt
⅛ teaspoon ground Black Pepper

Cook the Pasta according to the directions on the package.
Drain and set aside. If necessary, cover to keep warm.

Meanwhile, spray an unheated large skillet with olive oil no-stick spray.
Add 3 teaspoons of the Oil.
Heat the Oil over medium heat.
Add the Pine Nuts and Garlic.
Cook and stir about 5 minutes or until the Pine Nuts are lightly golden.
Then stir in the Spinach and Tomatoes and cook about 3 minutes or until heated through, stirring occasionally.

To serve, place half of the hot Pasta in a bowl.
Drizzle with 1 teaspoon of the remaining Olive Oil.
Gently toss until coated.
Add the remaining Pasta; drizzle with remaining 1 teaspoon of Oil and gently toss.
Then add the Spinach mixture and toss.
Finally add the Feta, Salt and Pepper.
Toss until well combined.

Personal Notes:
Personal Notes:
Rhonda Says
This is good warm or cold




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