This rainbow of flavors is perfect for hot weather – Enjoy – it’s good for you too!
Greek Gluten-Free Pasta Salad
1 box gluten-free fettucine (elbows or shells can also be used)
1 8 ounce package sheep’s milk feta (or two, depending on how much protein you want)
2 packages frozen spinach, defrosted
extra virgin olive oil
organic chicken or vegetable stock (quart box)
Cook pasta risotto style: bring broth to boil and add a bit of olive oil so it doesn’t stick together. Should be enough broth to just or barely cover the pasta (if using fettucine, you may have to break pasta strands in half so it fits under the liquid). Stir at least once a minute so it doesn’t clump. You may need to add more broth as it absorbs. Cook till al dente. Drain any remaining liquid. Toss with a little more oil, cover and set aside.
Sautee spinach in a bit of olive oil for about 5 minutes, till spinach gets warm. Remove from heat. Chop tomatoes and feta cheese and toss together with spinach. Add to pasta and toss thoroughly. Can be eaten at room temperature or chilled.