Recipe: Gemelli with Feta, Mint and Olives (using Kalamata olives)

GEMELLI WITH FETA, MINT AND OLIVES

1 (16 ounce) package gemelli or penne pasta
1 cup crumbled feta cheese (4 ounces)
1/4 cup pitted and sliced Kalamata olives
1/4 cup chopped fresh mint leaves
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice*
1/8 teaspoon ground black pepper
1 bunch (10 to 12 ounces) spinach, tough stems removed and leaves torn, washed and well-dried

In large saucepot, prepare pasta in boiling salted water as label directs.

Meanwhile, in medium bowl, combine feta cheese, Kalamata olives, mint, olive oil, lemon juice, and black pepper.

Drain pasta; return to saucepot. Add feta mixture and spinach; toss well.

*Taste your olives before making this no-cook sauce - if they're very briny, you may want to omit the lemon juice.

Source: Good Housekeeping magazine, 1997