Mediterranean Pasta

I love Penzey’s spices. I go to the one on Elmwood weekly. They have recipe cards throughout the store and a lot of them are fabulous. Also if you subscribe to the free catalog, you receive a free spice each month! Can’t beat that…spices are the heart of cooking ❤


  • 10 oz. dry bow-tie pasta
  • 4 TB olive oil, divided
  • 1 TB fresh garlic
  • ¼ tsp. Crushed Red Pepper
  • 16 oz. fresh spinach
  • ½ small white onion, diced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup kalamata olives, pitted and halved
  • 1 TB Penzey’s Greek seasoning
  • 1 ½ tsp. basil
  • ¼ cup Feta cheese, crumbled
  • ½ cup Romano cheese
  • Salt and pepper to taste


1.)     Boil the pasta according to the directions on the package.

2.)     In a large skillet, heat 1 TB. of oil over medium heat, add the garlic, onions and crushed red pepper. Heat until the onions are translucent and the garlic is a golden brown.

3.)     Add the tomatoes and olives. Cook for one minute, add the Greek seasonings and basil. Add the spinach.

4.)     Add the pasta and remaining olive oil, mix in the Feta and Romano cheese and salt and pepper to taste.

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