Greek Fettuccine

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the fettuccine and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink.

Place the tomatoes mint and black olives (if using) into a saucepan over medium-low heat and bring to a bare simmer. Stir in the feta cheese and allow to melt slightly.

Place the spinach fettuccine into a serving bowl and toss with the tomato mixture. Season to taste with salt and black pepper.