Pasta with Spinach and Chèvre

By á-3127

GREAT

Ingredients

• Quantity of chunky pasta (penne, macaroni or little ears) for 4 people
• 1 - 2 Garlic cloves
• olive oil
• handful of toasted almonds (sliced)?
• sun dried tomatoes
• handful of grape tomatoes
• 1 lb spinach chopped
• Lemon wedge
• salt and pepper
• chèvre or feta

Preparation

Step 1

Cook pasta drain and keep warm
In a large saute pan, saute garlic cloves sliced or diced in olive oil until garlic is golden
Toss in quantity of chopped sundried tomatoes or oil-cured black olives, plus a handful of grape tomatoes. Cook, stirring until tomato skins become a little blistered. Add 1 lb of fresh young spinach coarsely chopped. Cook, stirring until spinach is wilted, then squeeze a large wedge of lemon over. Toss with the pasta, stir in some salt and pepper and serve in large bowls topped with crumbled chèvre or feta.