15 Minute Easy Pasta Fresca

By The Stay At Home Chef

Ingredients

1 pound penne pasta
2 tablespoons olive oil
1 medium red onion (sliced)
8 ounces white or cremini mushrooms (sliced)
1 tablespoon minced garlic (about 3 cloves)
1/4 cup red wine vinegar
1/2 cup balsamic vinegar
1 pint cherry or grape tomatoes (halved)
3 cups baby spinach (rinsed)
salt and pepper (to taste)
1/2 cup crumbled feta cheese (for topping)

Cook Time15mins
Servings4

Instructions

Bring a large pot of salted water to a boil. Cook 1 pound penne pasta according to package directions.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in sliced 1 medium red onion and sliced 8 ounces white or cremini mushrooms. Season with salt and pepper and sauté for about 5 minutes.

Add in 1 tablespoon minced garlic and sauté for another 60 seconds.

Add in 1/4 cup red wine vinegar and 1/2 cup balsamic vinegart will sizzle like crazy and reduce rather quickly.

By this time your pasta should be done and drained. Turn off the heat to the skillet and add the cooked pasta, 1 pint cherry or grape tomatoes and 3 cups baby spinach. Stir to coat the noodles and continue stirring until the spinach begins to wilt, about 1 to 2 minutes. Taste, and season with salt and pepper if necessary.

Sprinkle 1/2 cup crumbled feta cheese on top and serve.