240gm pasta quills
200gm baby spinach, chopped
200gm mushrooms, sliced
2 x ±400gm cans chopped tomatoes with chilli
120gm fat reduced feta cheese
Method
Put the pasta on to cook in plenty of lightly salted water.
Cook until al dente, then drain and keep warm.
Meanwhile, spray a saucepan with non-stick cooking spray.
Dry fry the mushrooms for about 5 minutes.
Add the tomatoes and simmer for another 5 minutes.
Pile the spinach into the saucepan, cover with a lid and allow the spinach to wilt.
Tip the drained pasta into the veg pan and stir well to combine.
Crumble the feta into the pan and stir again.
Serve with a salad, if desired.
