recipes

spinach, tomato and feta pasta

• 400g spaghetti
• 1 x 250g (packet) frozen spinach, thawed
• 150g marinated feta in oil
• 4 Roma tomatoes, chopped
• ½ cup mint leaves
• 2 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.