Pasta By Any Other Name...

Sometimes bloggery buddies, it's about substitution.  Perhaps it is not the best practice when it comes to recipes, but if a recipe calls for penne pasta and I have rotini - guess what I'm going to use?  I won't substitute any pasta for another, it has to at least look a little bit alike. Nobody will ever know the difference unless you tell them.  A noodle is a noodle is a noodle.

Today's feature recipe at Table 4 Five:

Rotini with Spinach and Feta

8 oz rotini pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 oz frozen chopped spinach thawed and squeezed dry
1 clove garlic, minced
8 oz tomato basil feta cheese
salt to taste
black pepper to taste

Cook pasta according to package directions. Drain. Set Aside

Heat oil in large pot.  Add tomatoes, spianch, garlic. Cook and stir 2 minutes or until mixture is heated thoroughly.  Add pasta and cheese; cook 1 minute.  Season to taste with salt and pepper