Pasta with Spinach, Feta Cheese and Kalamata Olives

A certain good friend of mine recently made snide remarks with respect to my lack of food postings, so just to prove her wrong (and to make her drool over my food) here is my (rare) venture into actual cooking:

Ingredients:

1 pound box of baby spinach (I use organic coz it tastes better)
About 1/2 pound of Feta Cheese (Greek) - use sheep/goat Feta if you want a slightly sour version or just Sheep if you want less sour.
Two small onions chopped finely (and I mean finely)
8-10 Kalamata Olives pitted and chopped
Four cloves of garlic sliced thin
Crushed Red pepper flakes (I use dried whole chillies and crush them)
Salt and Fresh ground Pepper ( I used Tellicherry Peppers for its fragrance)
1 Pound Penne (or Farfalle) Pasta

Heat about 3-4 tablespoons of extra virgin olive oil (preferably Italian) in dutch oven type pan, when oil is hot introduce the crushed red pepper, after a minutepour in the onions stir, then garlic, stir, and then stir in the olives. After a couple of minutes stir in the spinach slowly. It takes a couple of minutes for the spinach to wilt. Once all the spinach has wilted, stir in half of the cheese and stir for a couple of minutes over low heat. Add salt and pepper as needed.

Boil a pot of water, add some salt, once water is boiled add in pasta - cook till al dente, drain pasta and pour it back into the spinach sauce. Stir together over low heat and stir in the cheese.

100% vegetarian recipe for Miss HMK :D