Alexandras Feta Pasta Recipes

OLIVE AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

ALEXANDRA'S FETA PASTA

Steps:

• Preheat oven to 350°.
• Begin boiling water for pasta.
• In a large skillet, saute chopped onion in olive oil.
• Put spinach in a microwave-safe dish and heat until you can press out most of the water- this was about five minutes at 80% power for me- much easier if you remember ahead of time to put frozen bag of spinach in the fridge the day before, then just heat and press out water.
• Once onions are soft, add tomatoes (partially drained) and spinach, stir gently, and turn to medium low.
• Drain pasta when cooked, scatter half in a 9x13 dish.
• Add half the veggie goop, half the crumbled feta, and the cream.
• Add salt and pepper.
• Stir.
• Repeat with the second half of ingredients.
• Stir lightly.
• Cover all with a coating of grated parmesan.
• Bake about 30 minutes, lightly covered with foil (remove during last few minutes to give cheese on top a bit of a"crust").