Vegetarian Spring Pasta
This vegetarian spring pasta is a flavorful, easy vegetarian pasta dish combining spinach penne, fresh vegetables, and feta for a healthy spring vegetable pasta recipe ready in 30 minutes.
Ingredients
- 1 lb Vera Pasta Co Spinach Penne Pasta
- 2/3 cup sliced almonds
- 2 tbsp olive oil divided
- 3 plum tomatoes diced
- 1 yellow cooking onion diced
- 1 clove garlic minced
- 1 16 oz jar Weaver's Orchard homemade spaghetti sauce
- 1 cup baby spinach washed and chopped
- 1 cup feta cheese crumbled
- 2 tsp freshly ground black pepper
Instructions
- Fill a large pot with water and bring it to a boil. Cook the spinach penne pasta according to the package instructions until al dente, then drain and set aside.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced almonds and toast them lightly until golden and fragrant. Remove from heat and set aside.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent, about 3-4 minutes.
- Add the diced plum tomatoes to the skillet and cook until softened, about 5 minutes. Stir occasionally to prevent sticking.
- Pour in the spaghetti sauce and bring it to a gentle simmer, allowing the flavors to meld for 3-4 minutes.
- Turn off the heat and fold in the baby spinach, letting it wilt slightly. Add freshly ground black pepper and stir to combine evenly.
- Toss the cooked penne with the sauce until fully coated. Transfer the pasta to a serving dish.
- Sprinkle the crumbled feta cheese and toasted almonds over the top. Serve immediately and enjoy!