Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 13

Greek Pasta

I came up with this recipe after returning from a trip to Greece when I was looking for a fun, easy way to continue enjoying some of our favourite Grecian flavours. This is particularly delicious when served with a chopped tomato and cucumber salad topped with a spoonful of hummus.

MAIN INGREDIENTS

500ml (17fl oz) water (or use stock and leave out the stock cube)

500ml (17fl oz) whole milk

300g (10½oz) rigati pasta

1 stock cube

½ onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 yellow pepper, chopped

2 garlic cloves, minced

2 tablespoons dried oregano

salt and pepper, to taste

FINISHING TOUCHES

2 large handfuls of spinach, chopped

200g (7oz) feta cheese, crumbled

kalamata olives, chopped

2 tomatoes, chopped

1 cucumber, chopped

hummus

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), stir in the spinach, feta and olives (saving a bit of feta to sprinkle on top if desired).

3 Serve with a chopped tomato and cucumber salad topped with hummus.

Greek Pasta