Gluten Free Corn Spaghetti With Garlic, Red & Yellow Tomatoes, Spinach, Feta & Mint Recipe

Name: Gluten Free Corn Spaghetti With Garlic, Red & Yellow Tomatoes, Spinach, Feta & Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups gluten free corn spaghetti; 3 cloves garlic peeled& finely minced; 1 cup feta drained sheep's, pieces, marinated in oil& herbs, Keep the marinated oil!; 6 tablespoons oil this marinated; 6 2/3 cups spinach leaves fresh young, cleaned, washed& drained; 4 3/8 tablespoons fresh mint leaves cleaned& finely minced; 2 tablespoons red wine vinegar a good; 2 tomatoes large red, washed, dept dry on kitchen paper, h; 3 yellow tomatoes medium, they are more orange,...I used home grown, cleaned, hulled& cut into wedges; tomatoes I f you don't have home grown, use another colour then the red; salt Herbamare

Servings: persons

1 3/4 cups gluten free corn spaghetti
3 cloves garlic peeled& finely minced
1 cup feta drained sheep's, pieces, marinated in oil& herbs, Keep the marinated oil!
6 tablespoons oil this marinated
6 2/3 cups spinach leaves fresh young, cleaned, washed& drained
4 3/8 tablespoons fresh mint leaves cleaned& finely minced
2 tablespoons red wine vinegar a good
2 tomatoes large red, washed, dept dry on kitchen paper, h
3 yellow tomatoes medium, they are more orange,...I used home grown, cleaned, hulled& cut into wedges
tomatoes I f you don't have home grown, use another colour then the red
salt Herbamare

1
Cook the pasta according to the packet instructions.
2
Meanwhile, heat a large non stick pan on medium high heat. Add 2 tablespoons of the reserved marinated oil to the pan. When hot & sizzling, add the garlic pieces. Fry for about 1 to 2 minutes. Add the chopped tomatoes & fry for about 2 to 3 minutes or until the tomatoes begin to soften. Add some Herbamare salt, but not too much. Stir gently. Adjust the heat if necessary. Remove the garlic & tomato mix from the pan to a cooking pot with fitting lid.
3
In the same pan add 3 to 4 tablespoons of the marinated oil & heat up. Add the spinach leaves & let it get nearly wilted. Now, add the drained feta pieces, 2 tablespoons of the red wine vinegar & re-add the garlic & tomato mix. Stir gently around. Taste! It has to taste fab!
4
Now, add the finely miced fresh mint & gently stir it around the pan. If necessary, add some Herbamare, according to your taste!
5
Meanwhile, drain the spaghetti, but keep just a bit of the cooking water. Take your spaghettti plate & fill it with pasta. Top with the veggie & feta mix & enjoy with a loved one! Stir the veggies in & under the spaghetti & eat it like this!!

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups gluten free corn spaghetti, 3 cloves garlic peeled& finely minced, 1 cup feta drained sheep's, pieces, marinated in oil& herbs, Keep the marinated oil!, 6 tablespoons oil this marinated, and more.

Yes, Gluten Free Corn Spaghetti With Garlic, Red & Yellow Tomatoes, Spinach, Feta & Mint falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Corn Spaghetti With Garlic, Red & Yellow Tomatoes, Spinach, Feta & Mint

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