Ingredients

• 1/2 lb orecchiette
• salt
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 10 ounces frozen chopped spinach, thawed and squeezed of liquid
• 3 -4 ounces roasted red peppers, chopped (use a kind packed in olive oil)
• 4 ounces feta, crumbled

Instructions

1. Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.

2. While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).

3. Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.

4. When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.

5. Serve immediately.