Vegetarian Spring Veggie Pasta
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: saute
- Cuisine: vegetarian
Ingredients
Scale
- 1 lb Vera Pasta Co Spinach Penne Pasta
- 2/3 cup sliced almonds
- 2 tbsp olive oil, divided
- 3 plum tomatoes
- 1 yellow cooking onion
- 1 clove garlic
- 1 (16oz) jar Weaver’s Orchard homemade spaghetti sauce
- 1 cup baby spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 2 tsp freshly ground black pepper
Instructions
Boil water in a large pot and cook pasta according to instructions.
In a small skillet, toast the almonds in 1 tbsp olive oil just until toasted. Turn off heat and set aside.
Dice onion and mince garlic.
In separate, large skillet, add 1 tbsp olive oil and sauté the garlic and onions.
Dice the tomatoes and add to skillet when the onions are translucent.
Once tomatoes are soft, add spaghetti sauce and stir until it begins to bubble. Turn off heat and add the spinach until it reaches desired level of wilting. (I prefer that it’s not very wilted!)
Add black pepper, stir to combine.
Transfer to a serving dish and sprinkle with feta cheese and toasted almond.
Serve and enjoy!