12 ounces whole-wheat penne
¼ cup extra-virgin olive oil
3 large cloves garlic, sliced
1 (16 ounce) jar roasted red peppers, drained and chopped
1 (10 ounce) package baby spinach
½ teaspoon salt
½ teaspoon ground pepper
¾ cup crumbled feta cheese
Bring a large pot of water to a boil and cook penne according to package directions; drain and return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
Combine the vegetable mixture with the penne. Stir in feta and serve.
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