Greek Rigatoni Pasta

A super quick delicious mid-week meal that can be made in the time it takes to cook the rigatoni! 

Serves 4

Prep time:   5-10 minutes

Cooking time: 10-15 minutes

Ingredients

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

Method

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!