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Lamb, feta and spinach pasta

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 400g penne rigate
  • 500g lamb sausages
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 690ml jar Italian tomato pasta sauce
  • 75g Danish feta cheese, crumbled
  • 50g baby spinach leaves
  • 1 teaspoon rosemary paste
  • Crusty bread, to serve


  • 1
    Cook pasta in a large saucepan of boiling water, following packet directions, until just tender. Drain. Cover to keep warm.
  • 2
    Meanwhile, cut sausage casings lengthways. Squeeze out sausage meat. Discard casings.
  • 3
    Heat oil in a frying pan over medium heat. Add sausage meat and onion. Cook, using a wooden spoon to break up sausage meat, for 5 minutes or until browned. Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.
  • 4
    Add feta, spinach and rosemary to remaining sauce mixture in pan. Toss over low heat until spinach has just wilted. Serve with pasta and bread.

Source: taste.com.au


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