I hate it when I completely forget about a recipe that we love. I used to make this pasta almost once a week, because it was so easy, inexpensive, and delicious. It’s one of Justin’s favorites, and I think that has to do with the lemon juice and the feta.
I think this recipe was originally adapted from Cooking Light magazine, and it was actually a shrimp dish. And it probably had different pasta. Anyhow, here’s my version.
- 8 ounces whole wheat penne
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 (14 1/2-ounce) cans diced tomatoes
- 1/2 cup chopped fresh Italian parsley
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese
Cook pasta in salted boiling water according to package directions. Drain and keep warm.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and saute 1 minute; add tomatoes, parsley, lemon juice, salt, and pepper and simmer 10 minutes.
Spoon tomato sauce over pasta and sprinkle with feta.
Makes 4 servings.