Pasta Macedonia

• 2 small onions or 1 large, coarsely chopped
• 1/4 pound butter
• 1 pound mezzania, thin tubular pasta, cooked and drained
• 16 ounces sour cream
• 1 1/2 cups crumbled feta cheese
• 12 ripe calamata olives, pitted and sliced
• 1/2 cup finely grated Pardo or Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 pound fresh spinach, steamed
• Additional feta cheese

1. Sautee the onions over medium heat until translucent.
2. Mix together the pasta, sour cream, onion, feta, olives and 1/2 cup cheese.
3. Season with salt and freshly ground black pepper.
4. Place in serving bowl.
5. Top with spinach and additional cheese.

onions, butter, mezzania, sour cream, feta cheese, calamata olives, parmesan cheese, salt, fresh spinach, feta cheese

Taken from cooking.nytimes.com/recipes/6724 (may not work)