Pâtes aux épinards et à la féta
Serves : 4 people
Preparation : 15 minutes
Cooking : 10 minutes
Instructions
Rinse the tomatoes, cut them into pieces, and do the same with the olives.
Peel the onion and slice it into strips; peel and mince the garlic. In a wok (or, if you don’t have one, a skillet), heat the oil and sauté the tomatoes with the garlic, onion, and olives for 5 minutes. Season with salt and pepper.
Rinse the spinach leaves and trim off the thick stems. Add them to the wok and toss a few times to mix them in.
Cut the feta into small cubes and add it to the wok; give it a quick stir, and it’s ready! The feta should release some of its creaminess but still remain firm.
Serve with pasta.