Do you ever have one of those days where you feel like you have accomplished so much in so little time? You know the ones, where you are crowned queen of your domain, the laundry is folded and put away, cookies are baking in the oven, house is clean, kids are clean, everything is in order and it’s only 10:00 am? Neither do I. Some of my days are so filled with multitasking and running around in several directions at once, that I’m surprised I haven’t given the kids a flea bath and made sandwiches for the dog! On those days, simple is better for dinner. And if I can have dinner on the table in under 20 minutes? Brownie points for me. This pasta dish is the perfect fit for busy days. It’s chalk full of flavor, cheesy, and so satisfying. It’s great paired with grilled chicken, and even better all by itself. 😉 I first had a similar recipe at a friends home last year, I thought she spent a lot of time preparing the sauce, but when she told me that took under 5 minutes to prepare, I was shocked. My friend used this recipe from Rachel Ray, but I have adapted it to suit my family’s tastes, and to sneak another veggie in. The trick is to use sheep’s milk feta, don’t use cow’s milk or “domestic” feta, only sheep’s milk feta will do. Trader Joe’s sells the Pastures of Eden brand, and Costco sells the Tnuva brand, I have used both and love them (this is my own opinion and I am receiving no compensation to endorse these brands).
*This pasta is usually very creamy, like an alfredo sauce – but by the time I was able to take a picture, the pasta absorbed all of the sauce…durn multitasking* 🙂
Riso or Orzo Pasta with Feta and Tomatoes
- 16 ounces Riso or Orzo Pasta (Rotelle Pasta – the wagon wheel shapes is fun too)
- 1.5 cups of crumbled sheep’s milk Feta
- 1/2 cup Milk
- 2 tablespoons Butter
- 2 medium Tomatoes, or 3 Roma Tomatoes – diced
- 3/4 cup frozen chopped Spinach
Bring a pot of salted water to a boil and cook pasta to al dente. One minute before pasta is cooked, add the frozen spinach to the pot. Drain spinach and pasta into a colander. While pasta is draining, add feta, milk and butter to the pot you cooked the pasta in and cook over medium heat, stirring frequently until feta has melted and sauce is smooth. When sauce is ready, add the pasta, spinach, and chopped tomatoes to the pan and stir well.
That’s it! I told you it was easy! My family will probably be eating this tonight, and I too will enjoy this, while folding laundry with my toes. 🙂