Spinach Pasta with Feta

Ingredients
¼ cup extra virgin olive oil
4 garlic cloves, minced
2 shallots, finely diced
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper
½ cup vegetable broth
1 cup frozen peas
1 (12 oz.) pkg. spinach fettuccine noodles
3 cups fresh baby spinach, divided
½ cup crumbled Feta cheese

Directions
Heat oil in a large saute pan over medium. Add garlic and shallots and cook for 2–3 minutes. Stir in oregano, salt, pepper, and crushed red pepper. Mix in broth and peas. Reduce heat to low.

In a separate pot, cook fettuccine according to package directions. Drain, reserving 1 cup of water.

Add cooked fettuccine to saute pan and increase heat to high. Stir in 2 cups spinach, adding reserved water as needed to wilt spinach and moisten fettuccine. Serve warm, topped with Feta and garnished with remaining fresh spinach.

Serves 4