16 oz alphabet shaped pasta (I used a whole wheat variation that I found at Whole Foods)
1 T extra virgin olive oil
1 T balsamic vinegar
1 32-oz can diced tomatoes
1 10-oz bag baby spinach
8 oz crumbled feta cheese
1/2 tsp salt
pinch of black pepper
2 lemons, zested
2 cloves garlic, minced
Cook the pasta in boiling salted water. Drain and set aside.
In the same pot (but off the heat), add the garlic, olive oil, vinegar, tomatoes, salt and pepper. Add the pasta and spinach and place back over low/medium heat and cook until the spinach wilts.
Remove pasta from stove and add the feta.
Garnish with an additional drizzle of olive oil if desired.