“Taken from Good Food Magazine posted for ZWT6”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes.
  2. Drain into a colander or sieve and leave to drip-dry.
  3. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
  4. Toss in the drained pasta and spinach. Serve with crusty bread.

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