ROMAN PASTA


1 lb. penne pasta
1 Tbsp. olive oil
1 tsp. minced garlic in water
6 oz. bag baby spinach
28 oz. can diced tomatoes with basil, oregano, and garlic
4 oz. crumbled feta cheese
1/2 c. toasted pine nuts, optional
salt and pepper to taste


Place pine nuts on a piece of aluminum foil, and broil in the toaster oven or regular oven until browned. Be careful- this takes only a minute or two. You may want to stir the nuts to brown evenly. 

Rinse spinach leaves, and remove any big stems.

Cook pasta according to manufacturer's directions. Drain and set aside.

In a medium nonstick skillet, heat olive oil over medium-high heat. Add garlic, and heat about 30 seconds. Add the spinach leaves and stir until they shrink- about 2 minutes. Drain and add tomatoes. Lower the heat to medium, and cover and simmer to allow the flavors to blend, about 5 minutes.

Place desired amount of pasta on serving plates, and top with sauce. Top with feta cheese and pine nuts. Season with salt and pepper. Serve immediately. 

-SIDE DISH-

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.