Feta, Spinach And Pecan Pasta Salad

• 8 ounces fresh spinach, washed and trimmed
• 4 plum tomatoes, chopped
• 2 teaspoons fresh thyme, chopped
• 6 tablespoons olive oil (good quality)
• 12 ounces penne pasta
• 2 medium zucchini, julienned
• 2 tablespoons olive oil (optional)
• 8 ounces feta cheese, crumbled
• 1/2 cup pecans, toasted

1. Cut spinach into 1/2"x3" strips.
2. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
3. Cook pasta in boiling water 8 min, or al dente.
4. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
5. Drain and rinse with cold water; combine with spinach mixture and toss well.
6. Drizzle with 2 Tbsp olive oil, if desired.
7. Add feta and pecans; toss to mix and season with salt if desired.
8. Serve warm or at room temperature.

fresh spinach, tomatoes, fresh thyme, olive oil, penne pasta, zucchini, olive oil, feta cheese, pecans

Taken from www.food.com/recipe/feta-spinach-and-pecan-pasta-salad-106382 (may not work)