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Pasta with Spinach, Tomatoes and Feta   From Miavita No time to make supper? This dish is ready to serve in 15 minutes flat. Serve with sliced cantaloupe.

Ingredients

1	lb.	whole-wheat rotini or other sturdy pasta shape
2	tbsp.	pine nuts
2	-	shallots, thinly sliced
1	lb.	bag frozen loose-leaf spinach (not thawed)
1	-	large vine-ripened tomato, seeded and diced
1/4	cup	crumbled imported feta, ricotta salata or kasseri cheese

Preparation

- Estimated cooking time: under 30 minutes -

1	Put a large pot of water on to boil. Cook pasta until al dente.
2	While the pasta is cooking, heat a large skillet over medium heat. Toast pine nuts for 1 or 2 minutes until golden, shaking the pan all the while. Remove pine nuts and set skillet back on the heat. Coat pan with olive oil cooking spray and add spinach. Cook until heated through. Stir in diced tomato, salt and a generous grinding of black pepper.
3	Drain pasta. Toss with spinach mixture and cheese. Transfer to a serving dish. Sprinkle the top with toasted pine nuts.

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