Description
This savory pasta recipe is easily doubled for a delicious dinner-with plenty of leftovers for kids' lunchboxes.

Ingredients

• 2/3 pound penne pasta
  
• 2 tablespoons extra-virgin olive oil
  
• 1 cup diced onion
  
• 1 clove minced garlic
  
• 2 cups lightly packed spinach, washed and chopped
  
• 1/4 cup water
  
• 2 1/4 teaspoons lemon juice
  
• 1/4 teaspoon ground black pepper
  
• 1/3 cup Organic Valley Feta Cheese Crumbles

Preparation
Bring a large pot of salted water to a boil. Stir in the pasta and return to a boil. Cook until pasta is barely tender. Drain and set aside.

Heat olive oil in a large skillet. Add onions and sauté until lightly browned. Add garlic and cook 2 minutes, taking care not to burn it. Add spinach and water, cover the skillet and cook for 3 more minutes. When spinach has wilted, add pasta and toss to heat through.

Add lemon juice and pepper and toss again. Top with feta cheese and serve hot, warm or at room temperature.

Recipe adapted from Lunch Lessons: Changing the Way We Feed Our Children, by Ann Cooper and Lisa Holmes (Collins, 2006).

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available