Popeye Pasta

Casual in looks, good in flavor. Fresh-tasting garlic and tomato with salty feta cheese. A Mediterranean look and taste. Really quick and easy with great flavor (I add diced chicken if I want to make it more filling but it doesn't need it). One of our FAVORITES!



8 oz. spaghetti noodles/angle hair pasta
12 c. boiling water
1 T. olive (or cooking) oil
2 c. diced roma (plum) tomatoes (I just used canned diced tomatoes usually)
3 garlic cloves, minced (or 3/4 t. powder)
2 T. olive (or cooking) oil
3 c. coarsely chopped fresh spinach, lightly packed (I've used 1 lb. frozen spinach)
1 T. balsamic vinegar
1 T. chopped fresh marjoram (or 3/4 t. dried)
1/2 t. salt
granulated sugar, just a pinch
pepper, sprinkle
1 c. crumbled feta cheese

Cook pasta in boiling water in large uncovered pot for 6 minutes until tender but firm. Drain. Return to pot.

Add first amount of olive oil. Toss. Keep warm.

Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.

Add next 6 ingredients. Heat and stir about 1 minute just until spinach is wilted and heated through. Pour over pasta. Add feta cheese (or like I did for food group, I added mozzerella instead since we pregnant ladies can't eat feta right now!). Toss well.

Sarah's addition to the Cheese Food Group!