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Ingredients
| 500 g g | Pasta
Pasta (Farfalle) | ||
| 60 g g | Feta cheese
Feta cheese (cut into small square pieces) | ||
| 500 g g | Spinach
Spinach (fresh or frozen - only the leaves) | ||
| 300 g g | Mushrooms
Mushrooms (slices) | ||
| 100 g g | Kalamata olives
Kalamata olives (pitted) | ||
| 180 g g | Leeks
Leek (chopped) | ||
| 100 g g | Olive oil Olive oil | ||
| 150 g g | Vegetable broth Vegetable broth | ||
| 2 TS TS | Basil
Basil (φρέσκος, ψιλοκομμένος) | ||
| 1,5 TS TS | Salt Salt | ||
| 0,5 TS TS | Pepper Pepper |
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Create new shopping listFarfalle with spinach, feta cheese and mushrooms
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Method
- Boil the Farfalle in salted water according to instructions.
- Heat the olive oil in a saucepan, add the leek and sauté with the mushrooms.
- Add the spinach and leave it to cook off its fluids.
- Pour the tomato and stir.
- Add the vegetable broth and the pasta.
- Once heated, remove the saucepan from the heat.
- Add salt, pepper, basil, feta cheese and the olives.
- Serve in a bowl or in 4 dishes.
- Decorate with a basil leaf and a few drops of olive oil.
