Spinach & Feta Pasta

I got this recipe from my friend's food blog... it's rare that I am willing to eat my own leftovers, but this was delicious and I'm actually looking forward to finishing it off for lunch tomorrow! This is very similar to the Penne Rosa at Noodles & Co.



Spinach & Feta Pasta

1 box of Penne pasta (whole wheat pasta works great as an option)
olive oil
Italian seasoning (optional)
1 28 oz. can diced tomatoes
3 cups fresh spinach
1 onion, finely choped
5 - 6 cloves garlic, minced
a big handful of fresh mushrooms, chopped (I, of course, omitted this ingredient)
4 oz. feta cheese, crumbled
salt & pepper to taste
Note: I added about 1/4 tsp red pepper flakes, 1 tbsp sugar, and about 1/2 c half & half (add only after pan has been removed from the heat), and I only used about 3 cloves of garlic.

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat some olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender (add Italian seasoning if you want). Add spinach and cook until wilted. Add tomatoes, heat through, add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble extra feta on top if you feel like it.