Spinach and Feta Pasta

This came out well, but I think I added too much feta. I think a little feta can go a long way. Maybe too many tomato bits, too. Just enough spinach, though.

Plagiarism CYA: I looked up a number of recipes. Most of them were the same. I mainly followed this one: http://allrecipes.com/Recipe/Sukis-Spinach-and-Feta-Pasta/Detail.aspx

Spinach and Feta Pasta

• whole wheat and flax penne pasta (Trader Joes, about 1/2 a package)
• diced tomatoes (from a Trader Joes can)
• a couple of handfuls of fresh spinach, washed
  
• red onion, chopped
• 3 cloves garlic, minced
• olive oil
• feta, about 6 oz
• seasonings (salt, pepper, red pepper, parmesan)
  

Salt the water and boil, cooking pasta. This variety takes a little longer than normal spaghetti. Cook until almost done. Drain and leave.

Glug some olive oil into a wok. Get it hot, but turn down the heat to med-high. When the oil shimmers, add the onion and the garlic.

When the onion and garlic turn brown or at least soft, add the tomatoes and the spinach. Turn up the heat just a smidgeon. Stir-fry and wilt that spinach down to a fourth of what you thought you put in. (Which is to say, don't wilt it too much.)

Add pasta and crumble the feta. Stir around a bit. Season. Done.