Orecchiette With Spinach, Roasted Red Pepper and Feta

• orecchiette1⁄2 lb
• salt↗
• olive oil↗3 tablespoons
• garlic cloves, minced↗2
• frozen chopped spinach10 ounces

  thawed and squeezed of liquid

• roasted red peppers↗3 -4 ounces

  chopped (use a kind packed in olive oil)

• feta↗4 ounces

  crumbled

Step-by-step instructions

1. 1

   Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.

2. 2

   While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).

3. 3

   Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.

4. 4

   When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.

5. 5

   Serve immediately.