Feta, Spinach And Pecan Pasta Salad - cooking recipe

Ingredients

8 ounces fresh spinach, washed and trimmed
4 plum tomatoes, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons olive oil (good quality)
12 ounces penne pasta
2 medium zucchini, julienned
2 tablespoons olive oil (optional)
8 ounces feta cheese, crumbled
1/2 cup pecans, toasted

Preparation

Cut spinach into 1/2\"x3\" strips.
Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
Cook pasta in boiling water 8 min, or al dente.
Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
Drain and rinse with cold water; combine with spinach mixture and toss well.
Drizzle with 2 Tbsp olive oil, if desired.
Add feta and pecans; toss to mix and season with salt if desired.
Serve warm or at room temperature.