I’m a carnivore. I can’t help it — I love meat. But yesterday, while recovering from over-indulging at the many delectable food stations at a friend’s beautiful wedding, and after reading another friend’s blog post about her journey to a healthier diet, I decided I could benefit from some more meat-free dishes in my repertoire. So I found a yummy vegetarian recipe online, sent Nick to the grocery store, and told him to make it for me.
Well, that’s not entirely true; Nick did go to the grocery store and then made dinner, but I didn’t make him! He’s just that nice and enjoys being in the kitchen that much more than me. How did I get so lucky??
Anyway, the final result was delicious, and the four servings were very generous portions — neither of us felt deprived and there was plenty left over for dinner tonight. We will definitely be making this dish again. And by “we,” I of course mean Nick.
image via allrecipes.com
Suki’s Spinach and Feta Pasta Recipe
1 (8 ounce) package penne pasta (we used whole grain penne)
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled (we used a 6 ounce package of fat free feta)
Check out the instructions on allrecipes.com to make this dish!