Gluten-Free Pasta with Tomatoes, Spinach and Feta
By: Leah Rodrigues
Published: January 28, 2013

Savor a bit of summer with this gluten-free pasta dish with spinach, tomatoes and feta.  Slivers of garlic are heated in olive oil with fresh tomatoes before the pasta is tossed in the pan.  Spinach leaves are added at the every end so that they barely wilt.  Sprinkle the feta over top just before serving.  If you prefer an all vegetable dish, you can substitute the gluten-free pasta with spaghetti squash.
Gluten-Free Pasta with Tomatoes, Spinach, and Feta
Ingredients:



300 grams of gluten free pasta (corn spaghetti or spaghetti squash)
3 cloves of garlic, peeled& finely minced
150 grams of drained sheep's feta pieces, marinated in oil& herbs (Keep the marinated oil!
6 tablespoons of this marinated oil
200 grams of fresh young spinach leaves, cleaned, washed& drained
7 grams of fresh mint leaves, cleaned& finely minced
2 tablespoons of a good red wine vinegar
2 large red tomatoes, washed, dept dry on kitchen paper, h
3 medium yellow tomatoes, they are more orange,...I used home grown, cleaned, hulled& cut into wedges
(I f you don't have home grown tomatoes, use another color then the red 
Herbamare salt (herbed salt)
 
Directions:
 








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!!


   
MMMMMMMMMMMMMMMMMM,....a lovely plate of fine food & it is vegetarian too!

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!!


     
MMMMMMMMMMMMMMMMMM,....a lovely plate of fine food & it is vegetarian too!