Kathleen's Spinach and Feta Pasta

I made quite a few changes to this pasta because quite frankly, I was freaking tired. It's the end of the school year and as much as I love cooking, I don't want to do it anymore. I just want to finish the last few days of school, eat fast food, hire a maid to clean my house, and go to sleep for like five or six days.

This recipe sounded a lot like something I "invented" that consisted of a package of dry tortellini, grape tomatoes, spinach or basil, tossed with olive oil and balsamic vinegar. So I combined Suki and my ideas to make this pasta.

For my version, I just boil the tortellini, chop the tomatoes in half, and toss everything together, no cooking. But to give Suki's recipe a chance, I added garlic and red pepper flakes a try. And I threw everything into a pan for a few minutes. And then added a splash of balsamic when it was done. If you guys are feeling as lazy and tired as me, here's my modifications. It was really fast and easy.

1 (8 oz) package penne pasta (I used a 12 ounce package of Barilla cheese and spinach tortellini)

2 tablespoons olive oil

1/2 cup chopped onion (omitted, didn't have any on hand, too lazy to chop one up if I did)

1 clove garlic, minced

3 cups chopped tomatoes (2 pints of grape tomatoes, they were buy one, get one free)

1 cup sliced fresh mushrooms (ugh, definitely omitted)

2 cups spinach leaves, packed (1 box frozen spinach, thawed)

salt and pepper to taste

1 pinch red pepper flakes

8 ounces feta cheese, crumbled (omitted since there was cheese in the tortellini)

splash of balsamic vinegar