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Tomato Feta Pasta




Source of Recipe


companyscoming.com


Recipe Introduction


Delicious Mediterranean flavours make this lightly sauced pasta sensational.



List of Ingredients





Rotini (or penne) pasta (about 8 oz., 225 g) 3 cups 750 mL
Boiling water 12 cups 3 L
Salt 1 tbsp. 15 mL

Olive (or cooking) oil 2 tbsp. 30 mL
Fresh spinach, stems removed, torn and lightly packed 3 cups 750 mL
Cherry tomatoes, halved (about 1 basket) 12 1/2 oz. 354 g
Garlic cloves, minced (or 3/4 tsp., 4 mL, powder) 3 3

Crumbled feta cheese (about 5 oz., 140 g) 1 cup 250 mL
Pitted kalamata olives (Greek) 1/3 cup 75 mL
Finely shredded fresh basil 2 tbsp. 30 mL

Hard-cooked eggs, coarsely chopped 6 6
Pine nuts, toasted 1/4 cup 60 mL
Pepper 1/8 tsp. 0.5 mL


Recipe






Cook pasta in boiling water and salt in large uncovered pot or Dutch oven for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and reserved water to pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add spinach, tomato and garlic. Heat and stir for about 5 minutes until tomato is softened and spinach is wilted.

Add feta cheese, olives and basil. Heat and stir for about 1 minute until hot and cheese starts to melt. Remove from heat. Add to pasta. Toss.

Add eggs and pine nuts. Toss. Sprinkle with pepper. Serve immediately. Makes 7 cups (1.75 L). Serves 7.