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| Greek Pasta Salad II |
"This is a recipe my mother got here up with when we have been snowed in. Serve it hot or bloodless. Use flavored feta to feature a few more seasoning on your dish."
Ingredients :
- 1 (16 ounce) bundle rotini pasta
- 1 (10 ounce) bundle frozen chopped spinach
- three tablespoons olive oil
- 3 cloves garlic, minced
- 7 oz. Crumbled feta cheese
- 1 tablespoon dried dill weed
- salt and pepper to flavor
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 30M |
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- Bring a big pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 mins or till al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook dinner for five minutes or till spinach is tender; drain and reserve.
- In a big pot over medium warmth, heat olive oil and saute garlic until golden; add pasta and spinach and blend.
- Remove from warmth and allow cool for ten minutes. Add feta and dill; mix well and serve.
Notes :
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