- 2⁄3 lb. penne pasta
- 2 Tbsp. extra virgin olive oil
- 1 cup onion, diced
- 1 garlic clove, minced
- 2 cups spinach, washed and chopped, lightly packed
- 1⁄4 cup water
- 2 1⁄4 tsp. lemon juice
- 1⁄4 tsp. ground black pepper
- 1⁄3 cup Organic Valley® Feta Cheese Crumbles
Bring a large pot of salted water to boil. Stir in the pasta and return water to a boil. Cook until pasta is barely tender. Drain and set aside.
Heat olive oil in a large skillet. Add the onions and saut?ntil lightly browned. Add the garlic and cook 2 minutes, taking care not to burn it. Add the spinach and water, cover the skillet and cook for 3 more minutes. When the spinach has wilted add the pasta and toss to heat through.
Add the lemon juice and pepper and toss again. Top with feta cheese and serve hot, warm or at room temperature.