Mediterranean Pasta

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 6 plum tomatoes (approx. 1lb)
• 5 oz fresh spinach (1/2 bag) chopped
• ½ lb mushrooms cleaned and sliced
• 1 bunch green onions chopped
• ½ cup sliced black olives
• 2 tbsp olive oil
• 1 tbsp garlic chopped
• 4 oz feta cheese
• 600mgs herb linguine
• freshly grated black pepper to taste
• freshly grated parmesan cheese
  

Method

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

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