Pasta with Spinach, Tomatoes and Feta

[Guest guest]

Pasta with Spinach, Tomatoes and Feta

 

No time to make supper? This dish is ready to serve in

15 minutes flat. Serve with sliced cantaloupe.

 

 

 

Ingredients

 

 

1 lb. whole-wheat rotini or other sturdy pasta shape

 

2 tbsp. pine nuts

2 - shallots, thinly sliced

1 lb. bag frozen loose-leaf spinach (not thawed)

1 - large vine-ripened tomato, seeded and diced

1/4 cup crumbled imported feta, ricotta salata or

kasseri cheese

 

 

Preparation - Estimated cooking time: under 30 minutes

-

 

1 Put a large pot of water on to boil. Cook pasta

until al dente.

 

2 While the pasta is cooking, heat a large skillet

over medium heat. Toast pine nuts for 1 or 2 minutes

until golden, shaking the pan all the while. Remove

pine nuts and set skillet back on the heat. Coat pan

with olive oil cooking spray and add spinach. Cook

until heated through. Stir in diced tomato, salt and a

generous grinding of black pepper.

 

3 Drain pasta. Toss with spinach mixture and cheese.

Transfer to a serving dish. Sprinkle the top with

toasted pine nuts.

 

 

 

 

 

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