This is a quick and easy weeknight pasta dish that is bursting with flavor. You can make the whole recipe to have 4 servings or scale down and just make one serving at a time. Many of these ingredients are ones I regularly have on hand and put in several different recipes, but you can easily adapt to what you have on hand/prefer
Greek Pasta
Ingredients
- 1 box pasta I use banza rotini
- 1 cup roasted red bell peppers dices
- 1 cup artichoke hearts diced
- 2 cups spinach
- 1 cup cherry tomatoes halved
- 1/4 cup pepperoncini's
- 1 small jar pesto
- 1/2 cup kalamata olives halved
- 1/4 cup feta cheese
Instructions
- Bring a medium pot of water to a boil. Slightly salt the water and then add the pasta. Cook according to directions for al dente.
- While the pasta is cooking dice up all the other ingredients.
- Drain the pasta once cooked. In the same pan add the cherry tomatoes. Cook over medium heat for a minute. Then add in the spinach and cook until wilted. The juice from the tomatoes should prevent the spinach from sticking but you can also add a drizzle of olive oil. Add in the roasted red peppers, pepperoncini's, olives, and pasta. Add the pesto and stir until all combined.
- Dish up pasta and top each serving with some feta cheese
Tips:
– This makes great leftovers and reheats well in the microwave
– I’ve tried several different store bought pestos and the Dellalo Simple Pesto is my favorite. I’ve found it at Kings Soopers and Sprouts
