1 lb whole wheat pasta shells
3 tablespoons olive oil
3 cloves fresh garlic, minced
8 ounces crumbled feta cheese
3/4 cup shredded parmesan cheese (not grated)
5 cups fresh Baby Spinach
1/3 cup pine nuts
Cook penne pasta according to package directions. While pasta is cooking, toast pine nuts in a skillet over medium heat. Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
Drain cooked pasta and set aside.
Heat olive oil in a large, deep skillet. Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown. Stir in cooked pasta. Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through. Stir in spinach and continue to heat until spinach barely starts to wilt.
Take pasta off heat and stir in the toasted pine nuts.
Note: I reduce the amount of cheese. You don’t need that much.