Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Spinach and Tomato Pasta with Feta

spinach tomato feta pasta

From Susie Ott for Health; photo by Yunhee Kim; adjustments made for Intervale Food Hub members

Ingredients

  • 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chopped tomatoes, pear or cherry tomatoes (about 1/2 pound), or 1/2 (14.5-ounce) can diced tomatoes, drained
  • 3/4 cup chicken broth
  • 1 (6-ounce) package fresh baby spinach or arugula leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Preparation

  1. Cook pasta according to package directions.

  2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.

  3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.