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Mary's Special Feta Pasta

Mary Anne Skeba
With feta cheese, onions, olive oil, and spinach, this is a tasty and healthy pasta!
5 from 1 vote
Print Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 pound small pasta such as rissoni, small shells, or ditalini
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp butter
  • 2 cloves garlic, chopped
  • 3 large onions, sliced
  • 6 ounces feta cheese, crumbled
  • 6 ounces fontina cheese
  • 1 cup mascarpone cheese
  • 2 cups shredded fresh baby spinach
  • 1 cup leftover pasta cooking water (save)

Instructions
 

  • Cook pasta according to package directions, until al dente. While pasta is cooking, heat butter and olive oil in a large heavy frying pan. Add sliced onion and garlic and cook over low beat for about 15 minutes, until golden brown. Set aside.
  • Mix feta cheese, fontina cheese and mascarpoue in a bowl. (Mixture will be thick.) Add onion mixture. Shred fresh spinach and add to cheese mixture.
  • Drain pasta, reserving 1 cup of cooking water, and return to pan. Add cheese and onion mixture, spinach, and some of the reserved pasta water and toss thoroughly until sauce is thinned slightly. Season to taste with salt and pepper. Plate pasta immediately and sprinkle with more cheese, if desired. Serve immediately. Makes 6 servings. Enjoy!