Lemon and Feta Pasta

From: bluemoon downunder

On Jul 12, 2008

I used the Zaar converter to change the ingredients to make this recipe for three which converted to 15 cherry tomatoes, and the packet I had only contained 10! But once these were halved, that seemed just the right number. I used orecchiette pasta as that's what I had on hand. In step four, I added a packet of frozen, thawed and drained spinach and - admittedly I love spinach - this blended really well with the other ingredients. I had no idea what 22.18 ml of oil and 7.39 ml of mustard might look like as amounts, and I rarely measure such ingredients, - too lazy, I suppose - so I improvised there and the end result was very tasty. The citrus flavouring was part of the recipe's initial appeal and contributed to this being a recipe I'll certainly make again. We ate it warm, but in summer, I shall certainly try it as a take-to-work lunch, to be eaten at room temperature. Thanks for sharing this quick, easy to make and very tasty recipe, MarraMamba!

From: WiGal

On Jan 20, 2008

DH thinks it is right on for the lemon taste. I would prefer it toned down slightly by eliminating the zest or adding something else that is green-maybe 1/4 cup of chopped spinach? I also would add a smidgeon of pepper. This would be delicious and attractive with salmon and some green vegetable. I reviewed this as part of the Newest Zaar Tag, but I had already planned that this was on my list of will tries, and now it is on my list of definite do's.

From: Charlotte J

On Jan 16, 2008

I really liked the combination here. But for me the lemon overpowered the other flavors. I think 1/4 lemon and zest would be better. I'll make this again with that cut back. Made for Zaar Tag game 2008