Source: The Working Family's Cookbook

Cavatelli With Spinach and Feta Cheese
By the time the pasta is cooked, the sauce, made with spinach, is ready. Easy!
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


2 tablespoons olive oil
2 tablespoons butter or margarine
2 medium onions, thinly sliced
ground pepper
1/3 cup water
2 bunches (about 1 pound each) spinach, stemmed and cut into wide strips
3/4 pound cavatelli, or small shells
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh basil, or parsley

Heat water for the pasta in a large saucepan.

Heat the oil and butter (or margarine)in a large, heavy frying pan over medium heat. Add the onions and cook for about 20 minutes, stirring occasionally, until very soft. Increase the heat to high and cook, stirring often, for about 5 minutes until the liquid has evaporated and the onions are golden. Add salt to taste. Add the water and the spinach. Cover and steam over medium heat for 4 to 5 minutes until the spinach is just cooked. (There will be some liquid in the pan as well, which will be the sauce for the pasta.)

Meanwhile, cook the pasta in boiling salted water for 12 to 15 minutes until tender. Drain in a colander and return to the pan. Pour the contents of the frying pan over the pasta and toss to coat the pasta with the sauce. If the sauce is too liquid, toss the pasta for 1 to 2 minutes over high heat to reduce. Add the cheese, herbs and plenty of pepper, and stir gently to combine.