Spinach Fetta Pasta

If you have left over pasta, this dish is great to use it up.

Preparation time: 20 minutes (including pre-cooking the pasta)
Cooking time: 5 minutes

Recipe

Ingredients

• 1/2 cup of dried pasta (or 1 1/2 cups cooked)
• 1 bunch (about 8 large leaves) spinach or silver beet
• 1 large onion
• 1 dessertspoon grated fresh ginger
• 1 dessertspoon fresh garlic
• 1 small fresh red chilli
• 200 grams (7 ounces) fetta or ricotta cheese
• parmesan cheese for serving
• 1/2 teaspoon grated nutmeg

Method

• Into a pot of boiling water, add the pasta, along with a drop of oil to prevent it from sticking together as it cooks. Boil until the pasta is cooked but still firm, about 15 minutes.
  (If you are using already cooked pasta, you can omit this step of course)

• While the pasta is cooking chop the onion, ginger and garlic.

• Chop the red chilli finely.

• Chop the spinach roughly.

• Chop the fetta into small cubes, about 1 centimetre (1/2 inch) cubed.

• Put the onion, garlic and ginger into a wok or shallow pan with a small amount of water. Cook for 2-3 minutes over a high heat, stirring and adding more water in small amounts as needed to prevent it from sticking.

• Add the red chilli.

• Add the spinach and the nutmeg and cook for a further 3-5 minutes. Be careful not to overcook the spinach, it should remain bright green and slightly springy.

• Add the pre-cooked pasta and stir through.

• Lastly add the fetta and stir for a minute or so till it is hot.

• Serve with freshly-grated parmesan cheese or sprinkle with pine nuts.

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