Our workweek ends late afternoon Sunday after many days of farmer’s markets in the row. We are exhausted at that point but still need to eat.
One of our favorite quick meals involves pasta, whatever vegetables are in season in market and our Moodna feta cheese.
Of course, you can switch up the vegetables, the pasta and the cheese depending upon what you have as well as add fresh herbs from your herb garden.
This week we had mushrooms and Bialas Farms green garlic and spinach from the Ringwood Farmer’s Market so we made spinach and feta pasta, a fabulous combination!
1 pound of package of penne pasta
2 Tablespoons olive oil
One plant of green garlic slice in thin rounds through green tops
1 cup sliced fresh mushrooms
2 cups of spinach leaves packed
Salt and pepper to taste
1 pinch red pepper flakes
¼ pound package of Moodna feta, crumbled by hand
- Bring large pot of lightly salted water to boil. Cook pasta in boiling water until al dente. Drain
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté until cooked. Mix in mushrooms and spinach. Season with salt, pepper and red pepper flakes. Cook about two minutes until spinach wilted. Reduce heat, add pasta and feta and stir and cook until heated through. Serve immediately.