Peggy Lampman's Sunday dinnerFeed: Greek pasta with creamy feta sauce and sautéed vegetables

Rumor has it that compromise is the cornerstone of a good marriage. I'll sauté some spinach, raddichio and tomatoes (components of good tossed salads), and then toss the mixture with kalamatas, feta (think Greek!) then add the pasta for my carb fix. I really love the slightly bitter and nutty flavor of raddichio when it is sautéed, and the Valbresso French feta is creamy and delicious when heated. I used a De Cecco Rachhette pasta which is shaped like little tennis rackets--I need to stay on top of my game!

Yield: 4 servings Cost: apx. $8.50 Time: 20 minutes

Ingredients 2 cups dry pasta 1/4 cup extra virgin olive oil 2 cups grape tomatoes, left whole 1 teaspoon minced garlic 1 teaspoon oregano 2 cups packed, thinly sliced raddichio 2 cups packed fresh leaf spinach 1 1/2 cups chopped feta (French feta preferred) 1/2 cup kalamata olives, pitted and halved

Directions

1. Boil pasta according to package instructions in salted water. When draining, reserve 1/2 cup of water from which you boiled the pasta. 2. While pasta is boiling, heat olive oil in a large sauté pan. Sauté tomatoes with a pinch of kosher salt, about 6-7 minutes or until they just begin to split. 3. Add garlic, oregano and raddichio to pan and sauté 4 additional minutes. Add spinach and olives to pan and cook until spinach is just wilted. 4. Combine hot pasta with feta and reserved pasta water, stir until feta breaks up and is creamy. Season with kosher salt, if desired, and freshly ground pepper. Top pasta with spinach mixture and serve.