Ingredients

One-half cup pine nuts or slivered almonds

Two cloves of minced garlic (I use four or more)

One-fourth cup olive oil, divided

3 cups chopped tomatoes (I remove seeds first)

One-half cup chopped green onions

One package (10 ozs. frozen chopped spinach, thawed and well-drained or 4 cups torn fresh spinach ( I prefer fresh)

8 ozs. mostaccioli or penne pasta (wheat is healthier) cooked and drained

8 ozs. feta cheese crumbled

ground black pepper

Preparation

  1. Cook and stir nuts and garlic in 2 tablespoons of the oil in skillet on md. heat 3 min. or until lightly browned. Add tomatoes, spinach and onions; cook 2 minutes or until thoroughly heated.
  2. Pour tomato mixture over pasta, cheese and remaining 2 tablespoons oil; toss lightly. Season to taste with pepper.