Greek Rigatoni Pasta
A super quick delicious mid-week meal that can be made in the time it takes to cook the rigatoni!
Prep time: 5-10 minutes
Cooking time: 10-15 minutes
350g/12oz rigatoni pasta
2 tbsp olive oil, extra for drizzling
25g/1 oz pine nuts
2 cloves of garlic, peeled & crushed
275g/9 ½ oz spinach leaves
450g/15 ½ oz plum tomatoes, roughly chopped
Freshly ground salt & pepper
100g/3 ½ oz feta cheese, crumbled
100g/3 ½ oz black olives, chopped
1. Cook the rigatoni as per packet instructions.
2. In a large frying pan, heat the oil and cook the garlic and pine nuts for 2 minutes or until the pine nuts are golden brown.
3. Add the spinach and tomatoes mix through and cook for 4-5 minutes until the spinach has wilted. Drain the pasta and toss through, season to taste.
4. To serve, divide between serving plates topped with crumbled feta, olives and a drizzling of olive oil. Enjoy!