Spinach & Feta Pasta

Spinach & Feta Pasta

8 oz. Penne pasta

1  28 oz. can diced tomatoes

3 c. fresh spinach

1 onion, finely chopped 

5-6 cloves garlic (or 3 tsp. minced garlic)

Handful of mushrooms, chopped (we left these out) 

4 oz. feta cheese, crumbled 

Salt and pepper to taste

Cook pasta according to directions on package.  While pasta is cooking, heat a little olive oil in a skillet over medium heat.  Add onions, garlic, and mushrooms and cook until tender.  Add spinach (you don't need to cut it up but Brody thought the full spinach leaves were a little gross.  So if you have a  spinach hater in your home, chop it up a little) and cook until wilted.  Add canned tomatoes and heat all the way through.  Add in drained pasta and season with salt and pepper, top with feta.  We made this as a side dish with Italian paninis (just in case you're looking for a meal idea)