Tip the gluten free fusilli into a large pan of boiling salted water and boil for 10 minutes.
Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.
Recipe from Good Food magazine
300g gluten free fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet vine tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil
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