Feta, Spinach and Pecan Pasta Salad

• fresh spinach, washed and trimmed↗8 ounces
• plum tomatoes, chopped↗4
• fresh thyme, chopped↗2 teaspoons
• olive oil↗6 tablespoons

  good quality

• penne pasta↗12 ounces
• medium zucchini, julienned2
• olive oil↗2 tablespoons

  optional

• feta cheese, crumbled↗8 ounces
• pecans, toasted↗1⁄2 cup

Step-by-step instructions

1. 1

   Cut spinach into 1/2"x3" strips.

2. 2

   Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.

3. 3

   Cook pasta in boiling water 8 min, or al dente.

4. 4

   Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.

5. 5

   Drain and rinse with cold water; combine with spinach mixture and toss well.

6. 6

   Drizzle with 2 Tbsp olive oil, if desired.

7. 7

   Add feta and pecans; toss to mix and season with salt if desired.

8. 8

   Serve warm or at room temperature.