Mediterranean Pasta

We made some modifications to the original recipe to match our tastes (changes included below). A very easy and full-flavored recipe.



8 oz. penne pasta
2 Tbsp. olive oil
8 oz. mushrooms
1/4-1/3 cup sliced kalamata olives, optional
1/2 cup sun-dried tomatoes, diced
6 oz. bag fresh baby spinach
4 oz. feta cheese crumbles
2 Tbsp. Penzey’s Pasta Sprinkle



Cook the pasta according to package directions. While the pasta cooks, heat 1/2 Tbsp. of the olive oil in a skillet over medium-high heat. Add the mushrooms, olives and sun-dried tomatoes. When the mushrooms are nicely browned and softened, about 5 minutes, sprinkle the spinach over the top. Cover the skillet with a lid to steam the spinach but do not fully cook it (the heat from the pasta will take care of it). Remove the skillet from the heat if the pasta isn’t nearly done at this point.

Drain the pasta and mix with the contents of the skillet. Add the remaining olive oil and the Pasta Sprinkle and stir. Immediately before serving, stir in the feta.



3-4 servings



Modified from Penzey’s

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: