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1
Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
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2
Slice the red pepper into long thin slices.
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3
I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
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4
Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
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5
In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
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6
Add olive oil to the pan and heat.
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7
Add the leeks and red pepper. Saute for about 3 minutes.
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8
Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
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9
While sauteeing, add the spinach to the colander and rinse.
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10
Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
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11
Reduce the heat to med-low and saute for another couple of minutes.
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12
Add the reserved cream cheese and mix all together. Add the tomatoes.
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13
Once the pasta is cooked, pour gently over the spinach and drain.
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14
Crumble the feta cheese into the vegetables.
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15
Add half pasta to pan. Add pesto and stir.
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16
Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
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17
Adjust to low heat. Cover and heat for 2 minutes.
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18
Stir everything together and serve.
