Cast Iron Chronicles: Greek Pasta

One thing about keeping your cast iron handy is that it’s suddenly easier to make dinner. Here’s a dish that takes two pans and about a half an hour. Plus, it’s vegetarian! This a great one to fix if you’re incorporating Meatless Mondays into your routine and you’re too tired to think about cooking anything complicated.

Greek Pasta

1 lb. penne pasta
1 can cannellini beans
1 can Italian-style tomatoes
1 9-oz. bag (6 cups) fresh spinach
4 oz. feta cheese
1 small onion, finely chopped
2 cloves garlic, minced
olive oil

Rinse spinach and trim stems, if you’re picky like me. Prepare pasta according to package directions. While pasta is cooking, heat up a large pan (I use my No. 9 Griswold). Drizzle in a tablespoon or two of olive oil. When oil is hot, sauté onion and garlic until onion is soft. Stir in beans and tomatoes–do not drain!–and heat to bubbling. Season to taste with basil and oregano, adding a little salt and pepper if you wish. When mixture is simmering well, add spinach and let wilt. Drain pasta and pour into large serving bowl. Pour bean, tomato, and spinach mixture over all; add feta and toss.

Makes 8 generous servings, 8 Weight Watchers points each. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *