INGREDIENTS
2 tbsp
extra-virgin olive oil
1 tbsp
balsamic vinegar
3
garlic cloves, crushed
6 cups
hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
2 cups
chopped spinach
1/4 cup
chopped pitted kalamata olives
2 tbsp
capers
3/4 cup
crumbled feta cheese