Greek Pasta

by Alison Moore Smith on December 9, 2010

Is this really Greek pasta? Probably not. The name, as far as I know, comes only from the feta. But it is so simple to make, packed with vitamins and minerals, and tasty. It’s also vegetarian. Heap in on your plate and enjoy!

Ingredients

4 cans diced tomatoes
2 cans white beans
1 T basil
1 T oregano
1 t garlic powder
2 bags spinach, chopped
1 lb whole wheat penne, cooked
4 oz feta, crumbled

Directions

Bring tomatoes, beans, and spices to a boil
Reduce heat, simmer 10 minutes.
Add spinach, cook 2 minutes more.
Place pasta on plates, top with sauce, sprinkle with feta.

Recipe source: unknown

Alison Moore Smith

I have been married to my best friend, Dr. Samuel M. Smith, for nearly 28 years. I am the mom of six amazing kids, ages 9–25. We homeschool, play games, sing, dance, code, debate, and consume any form of chocolate.

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{ 2 comments… add one }

Shona Germino December 9, 2010 at 10:58 pm

Adding Feta cheese to a pasta is always a great way to add a unique flavor than traditional Italian cheeses, you could even add some diced Kalamata olives to further “Greek it up” though not too much or it would be too salty.

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Alison Moore Smith December 10, 2010 at 10:55 am

Oh, the olives would be delicious! Great idea. Not only are they salty, but high in fat, so make a few go a long way.

Thanks for the input, Shona!

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