Brynza gives this dish the unique charm of the Mediterranean, and notes of chili and garlic add piquancy.
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You will need
- - 350 g of pasta in the form of shells;
- - half of the bulb;
- - 1 clove of garlic;
- - 0.5 pod of chili;
- - 2 tablespoons of vegetable oil;
- - 430 g of frozen spinach;
- - 1 table. a spoonful of lemon juice;
- - 170 g of feta cheese;
- - 2 branches of basil;
- - salt, black pepper to taste.
Instruction manual
1
Boil shell pasta in plenty of water.
2
Peel and chop the garlic and onion as finely as possible. Peel and grind chili peppers.
3
Heat olive oil in a saucepan and pass the garlic and onions in it for about 5 minutes, then add the frozen spinach, remove the saucepan from the heat and cover. When the spinach is braked, squeeze it slightly.
4
Drain the pasta and add to the spinach along with the chili. Season with 1 tablespoon of lemon juice, salt and pepper.
5
Cut feta cheese into large cubes, add to pasta and heat on a stove for 3 minutes. Before serving, sprinkle the dish with chopped basil.