Penne With Fresh Tomato Sauce, Spinach and Feta

Name: Penne With Fresh Tomato Sauce, Spinach and Feta
Total time: 30 min
Ingredients: 2 tablespoons Gut-Friendly Garlic and Shallot Oil (see related recipe); 3 pounds ripe tomatoes, cored, seeded and cut into 1/2-inch pieces; 5 ounces (5 cups) baby spinach; 12 ounces whole-wheat or gluten-free penne pasta (see headnote); 4 ounces feta cheese, crumbled (1 cup), divided; 2 tablespoons chopped fresh mint or oregano; 1 tablespoon fresh lemon juice; 0.5 teaspoons fine salt, plus more to taste; 1 pinch freshly cracked black pepper, plus more to taste

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Total: 30 minutes

Author : Joe Yonan

Penne With Fresh Tomato Sauce, Spinach and Feta

Ingredients

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2 tablespoons Gut-Friendly Garlic and Shallot Oil (see related recipe)3 pounds ripe tomatoes, cored, seeded and cut into 1/2-inch pieces5 ounces (5 cups) baby spinach12 ounces whole-wheat or gluten-free penne pasta (see headnote)4 ounces feta cheese, crumbled (1 cup), divided2 tablespoons chopped fresh mint or oregano1 tablespoon fresh lemon juice0.5 teaspoons fine salt, plus more to taste1 pinch freshly cracked black pepper, plus more to taste

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Instructions

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Step 1

In a 12-inch skillet over medium heat, heat the oil until shimmering. Add the tomatoes and cook until they begin to lose their shape, about 8 minutes. Stir in the spinach, a handful at a time, and cook, stirring occasionally, until the spinach is wilted and the tomatoes have turned into a chunky sauce, about 2 minutes.

Step 2

Meanwhile, bring a large pot of salted water to boil. Add the pasta, and cook according to the package instructions, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

Step 3

Stir 3/4 cup of the feta, the mint, lemon juice, salt and pepper into the sauce. Add the sauce to the pasta and toss to combine. Taste, and season with more salt and pepper, if needed, and, if you like, add enough of the reserved cooking water to adjust the consistency of the sauce. Sprinkle with the remaining 1/4 cup of the feta and serve hot.