Mostaccioli With Spinach And Feta
- 1 tablespoon butter
- 8 tablespoons olive oil
- 1/3 cup pine nuts
- 5 galic cloves, minced
- 2 10oz. packages frozen chopped spinach, thawed, well drained
- 4 large plum tomatoes, seeded, finely chopped
- 1 ib, mostaccioli or penne pasta, freshly cooked
- 5 ounces feta cheese, crumbled
- Salt and pepper
- 1/2 teaspoon red pepper flakes (optional)
- Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes. Add spinach and tomatoes and saute until heated through, about 3 minutes. Add red pepper flakes if desired. Place mostaccioli in pre-warmed serving bowl. Add remaining 6 tablespoons oil to pasta and toss. Pour spinach pine nut mixture over and toss to coat. Add feta. Season with salt and pepper and toss thoroughly. Serve immediately.
butter, olive oil, pine nuts, galic, tomatoes, penne pasta, feta cheese, salt, red pepper
Taken from www.epicurious.com/recipes/member/views/mostaccioli-with-spinach-and-feta-50149439 (may not work)