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spinach, tomato and feta pasta

spinach, tomato and feta pasta

Easy, light and damn tasty. Try it.


400g spaghetti
1 x 250g (packet) frozen spinach, thawed
150g marinated feta in oil
4 Roma tomatoes, chopped
½ cup mint leaves
cloves garlic, crushed
1 tablespoon red wine vinegar

Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and keep warm. Add the spinach to the pan and cook over low heat for 2 minutes or until warmed through. Drain the feta, reserving 2 tablespoons of the oil. Add the feta and reserved oil to the spinach with the pasta, tomato, mint, garlic and vinegar and toss to combine. Serves 4.

Donna Hay online

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