This recipe is one of my favourites. I'll be honest, I modify it frequently depending on the ingredients I have on hand, but the base remains the same. Feel free to substitute goat cheese for feta, or leave out the walnuts, but the sun dried tomatoes are the base that makes this pasta dish so yummy.
1 (450g) bag gluten free pasta (I prefer short pastas like penne, but spaghetti would work too)
1 clove garlic, mined
1 jar (250g) sun dried tomatoes, packed in oil (drained, with oil reserved)
1/2 bag pre-washed baby spinach
2 handfuls chopped walnuts
150 g (or more, to taste) feta cheese
Salt and Pepper to taste
1- Cook pasta according to package instructions
2- While pasta is cooking, drain sun dried tomatoes, capturing oil in a bowl and putting it aside. The oil is seasoned and adds flavour to the pasta. If sun dried tomatoes are whole, slice into strips.
3- Heat 2 tablespoons of the sun dried tomato oil in a large frying pan over medium heat. Add the garlic and tomatoes. Heat through (1-2 min.) and add walnuts, toasting for another 1-2 minutes.
4- Add spinach in handfuls and stir to wilt, adding more when there is room in the pan. If ingredients are too dry, add more reserved oil, as necessary.
5- When pasta is finished cooking, drain and toss with cooked ingredients. Crumble the feta cheese and mix well. Adjust seasonings and serve immediately.