Shells with Vodka Sauce

Place 2 tablespoons of extra virgin olive oil in a large sauce pan to heat on medium heat.

Boil water for pasta (add a little salt to the water to keep the pasta from sticking to the pot at the end). Add pasta as soon as water boils.

Chop onion, all peppers and baby spinach. Add onion and peppers to the sauce pan, place the lid on and let them cook down for a few minutes, until onions are translucent and peppers are soft. Then add the spinach and let cook for a minute or two (fresh spinach will cook quickly).

Add the Bertolli vodka sauce to cooked veggies and let simmer a few minutes.

Drain cooked pasta and then add to sauce and veggie mixture.

Mix together well with the remaining tablespoon of extra virgin olive oil and let simmer on low heat for 5 minutes to allow the sauce to soak into the pasta. Season with salt and pepper to taste.

Serve into bowls and sprinkle feta cheese over top to taste!

Note: Adding chicken or sausage would be a great addition to this dish to make it non-vegetarian.