Linguine With Baby Spinach, Olive Oil, Feta And Chili Peppers

This is an easy mid-week dinner or leisurely weekend lunch. Healthy, sexy and spicy. What more could you want from a pasta dish.

1 lb of good quality dried linguine
1/4cp extra virgin olive oil
2 garlic cloves slivered
½ red or sweet onion slivered lengthwise
1/2tsp.chili pepper flakes
1 lb.baby spinach leaves washed and dried
1 tb.pinenuts,toasted
1/2cp crumbled sheep’s milk feta
Sea salt & freshly ground black pepper

Preheat oven to 200 degrees or your lowest setting to heat pasta bowls or plates.

Bring at least 4 litres of water to boil with 2 tsp of salt. Meanwhile heat the olive oil in a heavy sauté pan, cook the onion and garlic over medium low heat until soft and slightly golden, 5 – 7 mins. Add the chili pepper flakes, cook for another minute. Add the spinach and pinenuts. Toss the spinach until it starts to wilt. Drain the pasta and add to the spinach mixture. Toss in feta and season with salt and pepper to taste. Serve in warm pasta bowls or plates.

If you cannot get sheeps milk feta, substitute cow or goat’s feta or use parmesan.
If you cannot get pinenuts leave them out or substitute slivered almonds

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