Tuesday, June 8, 2010

Greek Pasta (by Breck Reed)

1 lb. penne pasta
¾ cup feta cheese
4-6 chopped cherry tomatoes
½ package baby spinach chopped
¼ cup milk
¾ cup pesto sauce
½ cup sliced peppers
1 cup ranch dressing

1. Cook pasta until you have 4 more minutes left and add the peppers to the boiling pasta.
2. Drain pasta/pepper mixture
3. Add the pesto and feta to the drained pasta.
4. Add tomatoes, spinach, and peppers to the mixture.
5. Add milk to ranch dressing.
6. Add ranch mixture unto the pasta.
7. Add grilled chicken strips or shredded chicken if desired. (Boiled chicken works well, boil chicken 15 minutes then shred.)


  1. I made this last night and it did not disappoint! Even the kids ate it despite all of the "green and red stuff". And the best part is how quickly dinner was ready. This one is going into our rotation. My changes for next time: half of the ranch dressing and double the peppers and tomatoes. :)