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Mediterranean Pasta




Source of Recipe


Robert Moore, at Pastaman in Halifax, Nova Scotia


List of Ingredients




6 plum tomatoes (approx. 1lb)
5 oz fresh spinach (1/2 bag) chopped
� lb mushrooms cleaned and sliced
1 bunch green onions chopped
� cup sliced black olives
2 tbsp olive oil
1 tbsp garlic chopped
4 oz feta cheese
1 pound herb linguine
freshly grated black pepper to taste
freshly grated parmesan cheese



Recipe



Cook herb linguine in large pot of boiling water for 3 - 4 minutes.
Drain pasta in large colander and rinse under cold water to stop cooking and prevent sticking.
Heat oil with garlic in large saut� pan until medium hot, add tomatoes, sliced mushrooms, chopped green onions, and black olives and saut� for 2 - 3 minutes.
Add pre-cooked pasta and chopped spinach to saut� pan and cook for a further 2 - 3 minutes or until heated through.
Place pasta on plate and crumble feta cheese on top. Season to taste with freshly ground black pepper and freshly grated parmesan cheese.