Spanakopita pasta

1 serving

Ingredients

  • 75 g Penne
  • 1 tsp olive oil
  • 1 clove garlic, crushed
  • 2 salad onions, finely sliced
  • 115 g bag baby spinach
  • 50 g Reduced Fat Soft Cheese
  • 1 tbsp Frozen Chopped Basil
  • 1/2 unwaxed lemon, zest and 2 tsp juice
  • 40 g Greek Feta

Instructions

1

Bring a pan of salted water to the boil and cook the pasta according to pack instructions. After 5 minutes, heat the oil in a frying pan and cook the garlic and salad onions over a low-medium heat for 2 minutes, stirring.

2

Add the spinach and cook until wilted (cover the pan with a lid if you have one).

3

Stir in the soft cheese, basil and the lemon zest and juice. Gently heat through until piping hot throughout and season with black pepper.

4

Reserve a mug of the pasta cooking water, then drain the pasta.

5

Toss the pasta through the creamy spinach mixture, adding just enough of the cooking water to coat.

6

Spoon into a shallow bowl and crumble over the feta to serve.