Cook the pasta according to package directions. Drain and set aside.
Pasta with Turkey, Vegetables, & Feta
(Serves 4-6)
- 1 lb pasta of your choice; I used gemelli
- 6 cloves garlic, crushed or diced small
- 2 cups fresh spinach, julienned
- 2 small zucchini, cut into quarters lengthwise and then sliced
- ½ lb asparagus, cut into inch-long pieces, on the diagonal
- 1 cup sun-dried tomatoes, julienned
- 1 cup kalamata olives, pitted and cut in half lengthwise
- ½ cup pine nuts
- 8 oz feta cheese, diced or crumbled
- 4 Tb olive oil
- 2 Tb butter
- 1 Tb dried basil
- Salt and pepper
In a large frying pan, sauté the garlic in the olive oil over medium high heat until it starts to get golden, about three minutes. Add the zucchini and the asparagus and sauté for about four minutes, until they are tender-crisp. Add the spinach and the pine nuts and sauté for another minute or so until the spinach wilts. Add the butter, the basil, and salt and pepper to taste. Toss the pasta and the feta in and gently toss until everything is well mixed.
