orecchiette with artichokes, tomatoes, spinach, and feta

For each Wednesday, aka "hump day," I am going to feature a "fast & furious" recipe that you can throw together in less time than waiting for the pizza delivery. A well-stocked pantry is a lifesaver, and I am currently putting together an autumn larder "must have" list to post in the next week or two.

In the meantime, here's a quick and easy family favorite. Ingredients:

• Orecchiette, the lovely "little ear" pasta
• Olive oil, 2 T
• Garlic, 3 cloves finely chopped
• Red pepper flakes (optional), 1/2-1 t
• Tomatoes, 2 medium chopped
• Artichoke hearts, 4/person quartered (canned are OK)
• Spinach leaves, 2 cups torn in medium-sized pieces
• Feta cheese, crumbled or cubed for topping

Prepared the vegetables and cheese while waiting for the pasta water to boil. After adding the pasta to the water, heat the olive oil to medium and add the garlic and red pepper flakes. Saute for just a minute or two. Be careful not to let the garlic brown---you just want it to be golden. Add the tomatoes and artichoke hearts, stir occasionally, and saute for about 5 minutes. Throw in the fresh spinach, and allow it to wilt while you drain the orecchiette. Add the cooked pasta to the vegetables, stir, and remove from the heat. Cover, and let sit for a minute or two. Dish up, and sprinkle with the feta.  Enjoy!