The Weekly Healthy Recipe is back!!

I have to open this post with a promise… I don’t have a picture of this recipe. Yet. But that is just because it accidentally got wiped in a computer cleanse this past weekend, so this weekly recipe will have to wait for the visuals. My apologies, but I didn’t want to keep this from you guys one second longer! It’s just too delicious.

That means that no picture today, but you can just imagine the brightly coloured and delicious meal that this recipe makes!

So for this pasta dish, you can use any type of pasta, but I find that the smaller, bite-sized ones tend to work best for scooping up that delicious tomato sauce. I use Canadian feta cheese from the deli I go to (Romano’s in the Hamilton Farmer’s Market, seriously go check them out!), but you can use any feta. Macedonian is also nice with this recipe, as I find it is a little bit creamier. As in many Italian-feeling dishes, fresh herbs are always preferable to dried ones. And it can be fun swapping out the lemon juice for lime juice every once in a while if you want something a little different.

I usually simmer this for at least an hour, but you can whip the whole thing up beginning to end in under 20 minutes if you prep everything beforehand. I love eating this with some crusty sourdough bread and a salad full of “weeds” (dandelion greens, chicory greens, clover…).

What will you try it with? Post your pictures to share!

Tri-Coloured Pasta with Feta:

·         1 package pasta (I like using rotini, but feel free to use whatever you have on hand. Bite-sized tends to be better than long strands I have found though)

·         4 to 8 cloves garlic, minced

·         ½ red onion, minced

·         Plum tomatoes (you will need about 3 or 4 per person)

·         1 to 2 cups feta cheese, crumbled

·         Fresh basil, to taste

·         The juice of ½ lemon

1)      Cook 1 package of rotini noodles (you can use any shape, I just like how to rotini holds onto the other ingredients). Drain when done, set aside

2)      In a large wok-style frying pan, add 2 tbsp. extra-virgin olive oil. Add 4 to 8 cloves garlic (depending on how adventurous you feel) and ½ red onion, minced. Cook just for a minute until barely starting to brown, then add in tomatoes, quartered (I use plum tomatoes). The amount really depends on how much you like tomatoes! There are no wrong answers. Cook those in the onions and garlic until soft and falling apart

3)      Add the 1 to 2 cups crumbled feta cheese, fresh basil to taste and the juice of ½ lemon back into the pasta. Stir together and allow to simmer, covered, for just a moment or two before diving in

4)      Serve with toasted sourdough bread to help you scoop up all of that delicious sauce!