Inspired by the flavours of the much-loved Greek pie, this speedy pasta is packed with iron-rich spinach and tangy feta. It can be easily doubled or quadrupled if you’re feeding more than one.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- 75g Essential Penne
- 1 tsp olive oil
- 1 clove/s garlic, crushed
- 2 salad onions, finely sliced
- 115g bag baby spinach
- 50g Essential 50% Reduced Fat Soft Cheese
- 1 tbsp Cooks’ Ingredients Frozen Chopped Basil
- ½ unwaxed lemon, zest and 2 tsp juice
- 40g Essential Greek Feta
Bring a pan of salted water to the boil and cook the pasta according to pack instructions. After 5 minutes, heat the oil in a frying pan and cook the garlic and salad onions over a low-medium heat for 2 minutes, stirring. Add the spinach and cook until wilted (cover the pan with a lid if you have one). Stir in the soft cheese, basil and the lemon zest and juice. Gently heat through until piping hot throughout and season with black pepper.
Reserve a mug of the pasta cooking water, then drain the pasta. Toss the pasta through the creamy spinach mixture, adding just enough of the cooking water to coat. Spoon into a shallow bowl and crumble over the feta to serve.
Typical values per serving when made using specific products in recipe