Instructions: PANTRY : French Feta, fine dice or crumbled; 2 (14 1/2-ounce) cans diced tomatoes with basil, garlic, and oregano (stewed or recipe recipe); Reserve the Juice to sweat the garlic and onion.

Cook garlic in 1 to 2 tablespoons of the reserved tomato juice; add onion and more tomato juice and cook for about 2 minutes. Add tomatoes, lemon zest, and the chopped spinach and cilantro. Reduce heat and cover for 2 to 3 minutes or until thoroughly heated. Add the drained pasta; stir to blend. Add feta and stir. Serve immediately, garnish if desired. Assorted melon is a good accompaniment.

We liked the additional oil and fresh lemon juice and fresh pepper. Per

NOTES : A good fast summer meal.

Instead of frying in a little olive oil, sweat the garlic and onion in juice reserved from the tomatoes. We mixed cilantro and spinach together and used it instead of parsley. The other change: mixed a little extra virgin olive oil with lemon juice and added it with black pepper. Maybe someone else will like this too

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