Mediterranean Pasta


  • 1 lb penne pasta
  • 1/4 cup extra virgin olive oil, divided
  • 1/2 lb mushrooms, sliced
  • 3/4 cup sliced black olives
  • 1 and 1/2 cups sun dried tomatoes
  • 8 oz bag baby spinach
  • 6 oz crumbled feta cheese
  • 1/4 lb mozzarella cheese, cut into cubes
  • 1 tbs oregano
  • kosher salt and fresh cracked black pepper to taste
  • Cook pasta according to package directions.
  • Heat 1 tbs of olive oil in a saute pan over medium high heat.
  • Add the mushrooms, olives and sun dried tomatoes. When the mushrooms are browned and softened, sprinkle the spinach over the top.
  • Reduce the heat and cover the pan for about 1 minute.
  • Remove the saute pan from the heat, then drain the pasta and mix with the contents of the saute pan.
  • Add the remaining olive oil along with the oregano.
  • Finally stir in the feta and mozzarella cheeses.

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