Week 3 Recipes

Feta Penne
(about 4 or 5 large servings)

3 cups penne pasta (or other tube shape pasta)
1 large onion, diced
2 Tbsp olive oil
2 cloves garlic, minced
3-4 Tbsp Sun Dried Tomatoes, packed in oil**
1/3 cup pine nuts
1 cup Classico brand Sun-Dried Tomato Alfredo sauce**
1/4 cup milk
crumbled Feta Cheese**

In a large pot, boil water and cook pasta according to directions.

As the pasta cooks, make the sauce:
In a large saute pan, heat olive oil over medium high heat. Add diced onion and garlic and saute for 4 - 5 minutes (or until it starts to smell tasty.) Add pine nuts and sun-dried tomatoes and continue to saute for 5 more minutes or so. I always cook the pine nuts about 10 minutes or Mr. D.o.M. has an allergic reaction to them. The longer this stuff sautes, the more the flavors blend. Just watch so it doesn't burn.

In a small bowl, mix 1 cup of Classico sauce with the 1/4 cup of milk. Stir until creamy, then add to the onion/garlic/pine nut mixture. Cook this over medium heat until heated through, then turn to low heat.

When pasta is done, drain the water off and then add the pasta right to the sauce mixture. Toss the pasta to coat. Serve into bowls and top with a sprinkling of the crumbled Feta.

**I find the sun-dried tomatoes in the produce section. They come in an 8.5-oz jar and I prefer the "julienne cut" style. The Classico sauce was a find from San Diego. I believe the Albertson's stores carries this sauce, but that's not confirmed yet. As far as the Feta goes....don't be scared. It's a mild, crumbly cheese that's also good on salads. It comes in a small tub (on the cheese aisle) and stays good in the fridge for awhile. It also adds just the right amount of saltiness to this pasta recipe.



.....And here is a LINK to info on the Classico sauce.