• mollyhodgen

Rigatoni with tomato, feta, and spinach

I make this for myself when I want something that is super quick but still feels like a satisfying meal. What could be more satisfying than a combo of pasta and cheese? A couple of veggies thrown in there too and you are on to a winner. PLUS, this is a really legitimate 15 minute meal which in my life seems to be a rarity..



Serves 1

Vegetarian

15 minutes to prep and cook


Ingredients

200g cherry tomatoes, halved

1 clove of garlic, crushed

1 tbsp olive oil

50g feta

Handful of spinach

100g rigatoni

Salt and pepper


METHOD

1. Bring a medium pan of water to the boil and cook the pasta according to packet instructions.


2. Meanwhile, heat the olive oil in a separate saucepan before adding the tomatoes and garlic. Cook for 4-5 minutes until the tomatoes start to become soft. Whilst cooking, gradually begin to squash the tomatoes with the back of a spoon to release the juices. Add a splash of pasta water along with the crumbled feta and stir until the feta has melted into the sauce. Add more pasta water if the sauce is not liquid enough.


3. Stir the cooked pasta into the sauce along with a handful of spinach to wilt. Season to taste and serve immediately.


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