Sandra'A Summertime Pasta

• 12 0z. Fettucine
• Fresh spinach, chopped*
• Tomatoes, seeded and chopped (nice, big chunks)**
• 1 1/2 cups Feta cheese, crumbled
• 3 Tb extra virgin olive oil
• 1/2 tsp minced garlic
• 1/2 tsp minced shallots
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/2 tsp Dijon mustard
• 1/4 cup red wine vinegar
• *Can substitue frozen if necessary, thaw and be sure to pat well with paper towels to remove most of the moisture.
• **I use Jersey tomatoes, but Roma work nicely, too, or vine-on tomatoes...the more flavorful the better, as this dish really showcased them!

1. Pasta: Prepare fettucini in big pasta pot of boiling salted water until just tender, but still firm (pasta will pick up added moisture with dressing and this will help keep it from getting mushy). Drain, reserving about 1/4 cup of liquid.
2. Meanwhile, in a small bowl whisk together olive oil, minced garlic, oregano, basil, pepper, salt, minced shallots and Dijon mustard. Pour in the vinegar and whisk vigorously until well blended. In large bowl, combine tomatoes, spinach and feta. Add pasta, the reserved pasta liquid and toss to coat. Drizzle dressing over the rest...enough to coat, but not soak. Toss and place in refrigerator until ready to eat!

fettucine, fresh spinach, tomatoes, feta cheese, extra virgin olive oil, garlic, shallots, oregano, basil, pepper, salt, mustard, red wine vinegar, paper, tomatoes

Taken from www.epicurious.com/recipes/member/views/sandraa-summertime-pasta-1200407 (may not work)