Ingredients

  • 1 3/4 cups gluten free corn spaghetti
  • 3 cloves garlic peeled& finely minced
  • 1 cup feta drained sheep's, pieces, marinated in oil& herbs, Keep the marinated oil!
  • 6 tablespoons oil this marinated
  • 6 2/3 cups spinach leaves fresh young, cleaned, washed& drained
  • 4 3/8 tablespoons fresh mint leaves cleaned& finely minced
  • 2 tablespoons red wine vinegar a good
  • 2 tomatoes large red, washed, dept dry on kitchen paper, h
  • 3 yellow tomatoes medium, they are more orange,...I used home grown, cleaned, hulled& cut into wedges
  • tomatoes I f you don't have home grown, use another colour then the red
  • salt Herbamare

Method

  • Cook the pasta according to the packet instructions.
  • Meanwhile, heat a large non stick pan on medium high heat. Add 2 tablespoons of the reserved marinated oil to the pan. When hot & sizzling, add the garlic pieces. Fry for about 1 to 2 minutes. Add the chopped tomatoes & fry for about 2 to 3 minutes or until the tomatoes begin to soften. Add some Herbamare salt, but not too much. Stir gently. Adjust the heat if necessary. Remove the garlic & tomato mix from the pan to a cooking pot with fitting lid.
  • In the same pan add 3 to 4 tablespoons of the marinated oil & heat up. Add the spinach leaves & let it get nearly wilted. Now, add the drained feta pieces, 2 tablespoons of the red wine vinegar & re-add the garlic & tomato mix. Stir gently around. Taste! It has to taste fab!
  • Now, add the finely miced fresh mint & gently stir it around the pan. If necessary, add some Herbamare, according to your taste!
  • Meanwhile, drain the spaghetti, but keep just a bit of the cooking water. Take your spaghettti plate & fill it with pasta. Top with the veggie & feta mix & enjoy with a loved one! Stir the veggies in & under the spaghetti & eat it like this!!