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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
300 g fusilli spiral shaped pasta or 300 g farfalle pasta or 300 g penne |
225 g prepared fresh baby spinach |
250 g punnet cherry tomatoes, halved |
100 g black olives (preferably kalamata) |
200 g feta cheese, broken into rough chunks |
3 tablespoons olive oil |
Directions:
1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes.
2. Drain into a colander or sieve and leave to drip-dry.
3. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
4. Toss in the drained pasta and spinach. Serve with crusty bread.
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