Spinach and Feta Pasta

(Recipe and Picture courtesy of Our Best Bites) I did take a picture, but was in a hurry and realized later that my picture looked terrible.

This was really quick and pretty good. My kids ate it ALL (and that is saying a lot)..although I had to pick out the spinach for them. Matt wasn't a huge fan, but he isn't a fan of tomatoes or spinach, so I wasn't surprised.

Ingredients:

8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti--you want the ridges on the penne to "grip" the sauce) I actually used a little bit more pasta because I wanted to get a higher pasta ratio.
1 28-oz. can diced tomatoes (This seemed a little much. I used 1 and a half 14 oz cans)
3 c. fresh spinach (you don't even have to chop it! Could life get any better??)
1 onion, finely chopped
5-6 cloves garlic, minced or pressed

A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

I also added in some shredded chicken that I had left over from my pitas, to give a bit more substance. Glad I did.

Directions:
Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta (and shredded chicken). Add salt and pepper to taste. Heat through and serve.