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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Pasta with Tomatoes and Feta

Pasta with tomatoes and feta is a fresh, hearty, zesty lunch or dinner. Served hot, cold, or at room temp, it cooks quickly and is always a fan favorite.

The Backstory:¬†Once again my friend Lorraine came thru with a classic pasta dish. With the use of pasta as the main product this dish is so changeable that you can make this your own. This is a combination of her dish and, well I tweaked the recipe a little.The tomatoes, and fresh veggies bring brightness to this easy to make a crowd-pleaser. When you add the zesty feta cheese, a common ingredient used in Mediterranean and Israeli cooking, it just brings the flavor profile up a notch. And let’s face it, who doesn’t love cheese? Lorraine has had this recipe in her stash since the 90s. She told me that she has passed this on so many times, that it has probably circled the earth. Thanks, Lorraine! Your wide range of recipes are a welcome addition to The Jewish Kitchen. More of the Backstory after the recipe

Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website

Pasta with Tomatoes and Feta cheese

Course: Appetizer, Brunch, Lunch, Salad
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
This fresh pasta dish is so tasty with all the different veggies and tangy feta cheese. Crunchy veggies and creamy feta make every bite perfectly scrumptious.
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Ingredients

  • 8 ounces penne pasta cook according to package directions
  • 1 pint cherry tomatoes, cut in half
  • 4-6 ounces feta cheese cut in small chunks
  • 2 cups fresh broccoli florets cut in small pieces
  • 1 cup fresh baby spinach leaves
  • black olives to taste sliced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 large clove garlic, minced
  • slices of red onions optional

Instructions

  1. Drain pasta and set aside. Heat a little oil in a large skillet. Add the broccoli and garlic and cook until the broccoli is soft but not mushy. Do not burn the garlic. Set aside.
  2. Hold the feta cheese aside. In a large bowl add the pasta and all the rest of the ingredients. Place the feta cheese on top. Serve with crusty bread.

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Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Pasta with Tomatoes and Feta as seen on The Jewish Kitchen website

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