Celebrating Modern Jewish Living Through Food, Tradition, and Family
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 cheese
- 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
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.
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.