Pasta with spinach, sun-dried tomatoes, and feta

This was a staple when we were in university; it comes together quickly and easily, is inexpensive and delicious, and fridges well.

I think this originated as Hazan's Aglio e Olio recipe, and we just kept adding things to it over the years until we ended up with this.

All amounts are approximate; this recipe will tolerate a great deal of variation.

Ingredients

• 500g store-bought dried pasta (something compact, like fusilli, works well here)
• 4-6 garlic cloves, chopped
• a bunch of hot pepper flakes
• 125mL sundried tomatoes in oil, chopped
• (optional) thinly sliced chicken strips
• 300g frozen chopped spinach
• 250g feta cheese, chopped or crumbled
• fresh parmesan and/or romano to taste

Procedure

1. Boil the water for the pasta; cook al dente.
2. While the pasta is cooking, heat some oil in a deep skillet (or a shallow one, but then you'll need a separate bowl to toss the pasta in) -- the oil from the sundried tomatoes works well, if there's enough of it.
3. Add the garlic cloves, hot pepper flakes, and tomato and cook until fragrant, 30-60 seconds.
4. Add the chicken, if using, and cook until cooked through (or until thawed, if using frozen cooked chicken strips)
5. Add the spinach and cover until it has thawed, then uncover and stir until most of the liquid has cooked off.
6. Add the feta and any other cheeses you are using.
7. Toss with pasta.
8. Eat.