| | Lamb, feta and spinach pasta
Lamb, feta and spinach pasta
Lamb, feta and spinach pasta 4.3-5 9
  • Calories: 3850 kj
  • Fat: 44.7g
  • Carbohydrates: 83.3g

How to Make:

  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.
Time for preparing:
25 min.


  • 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
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