Mediterranean Pasta

This is a recipe that we've been making regularly because it's one of those easy meals that's great for a weekday night, while tasting like you spent a lot of time on it. You can prep all the toppings while the pasta boils. You can play around with the toppings, but I recommend at least keeping in the olive oil, vinegar and garlic, and making sure that some of the toppings will add salt for flavor. 

Mediterranean Pasta

Makes 4 servings (2 cups each)

20-30 minutes

8 ounces uncooked pasta (we use whole wheat penne)

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 Tbsp olive brine

3 garlic cloves, minced

4-6 cups loosely packed chopped spinach (if frozen, use 2-3 cups and thaw (frozen spinach is denser))

15 oz can navy beans, no salt added (or 2 cups cooked)

1/4 cup finely chopped olives

1/4 cup marinated artichoke hearts (to reduce sodium, you could use fresh or frozen and cook it)

2 Tbsp pine nuts, toasted

1-2 tomatoes, gutted and chopped

3/4 cup (3 ounces) crumbled feta cheese

1) Follow package directions for cooking pasta. Continue other steps while pasta is cooking.

2) Combine olive oil, balsamic vinegar, olive brine, and garlic in a small bowl.

3) Combine remaining ingredients together (spinach-pine nuts), except for feta cheese and tomatoes.

4) When pasta is done cooking, drain then quickly return to pot. Quickly add and stir the spinach mixture and oil mixture into the pasta. The heat from the pasta will warm the other ingredients and wilt the spinach.

5) Top with the tomato and feta.