Greek Pasta Salad II Recipe

Ingredients
<br>- 1 (16 ounce) package rotini pasta
<br>- 1 (10 ounce) package frozen chopped spinach
<br>- 3 tablespoons olive oil
<br>- 3 cloves garlic, minced
<br>- 7 ounces crumbled feta cheese
<br>- 1 tablespoon dried dill weed
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.
<br>step 2: In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.
<br>step 3: Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.
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Ingredients
- 1 (16 ounce) package rotini pasta
- 1 (10 ounce) package frozen chopped spinach
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 7 ounces crumbled feta cheese
- 1 tablespoon dried dill weed
- salt and pepper to taste

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.
step 2: In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.
step 3: Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.

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