Forgive my blogging absence. Tim and I are in the middle of settling into our new place. Currently, there are boxes everywhere. Cooking is about the furthest thing from my mind, mainly because I can hardly walk into the kitchen there is so much stuff. The majority of our recent meals have all come packaged in a to-go box. Hopefully we’ll be back in a cooking routine very soon. I am certainly excited to break in the new kitchen!
This weekend, we were lucky enough to spend a few days in Estes Park with my parents. We did a lot of eating out (hello Smokin’ Dave’s BBQ), but I did manage to cook one meal for everyone in between games of Yahtzee and Cranium, watching the Final Four, and going on elk hunts – just to find them, not to actually hunt them.
This dish is incredibly easy to put together and quite delicious. We served the pasta with garlic bread and salad. There may have been ice cream Snickers bars for dessert, but what happens in Estes Park stays in Estes Park, right?
8 ounces penne pasta
1 tablespoon of olive oil
1 28-ounce can diced tomatoes
3 cups fresh spinach
1/2 of a yellow onion, finely chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1 tablespoon heavy cream
4 ounces feta cheese, crumbled
Salt and pepper to taste
In a pot of boiling water, cook pasta according to package instructions. Heat olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms. Cook until tender. Add spinach (just throw it on there), and cook until wilted. In a mixing bowl, pour tomatoes and whisk in heavy cream. Add tomato mixture to skillet and heat through. Add drained pasta and crumbled feta. Salt and pepper to taste.
(Note, I added cream because I like a tomato cream sauce. Feel free to leave out the cream, for a healthier version.)
Slightly adapted from Our Best Bites