Greek Pasta Salad II

Ingredients

• 1 (16 ounce) package rotini pasta
• 1 (10 ounce) package frozen chopped spinach
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 7 ounces crumbled feta cheese
• 1 tablespoon dried dill weed
• salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.

In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.

Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.