Spaghetti With Roasted Tomatoes, Spinach, And Baby Corn

• 2 cups cherry tomatoes, halved
• None None olive oil cooking spray
• 14 oz spaghetti
• 1 None fresh long red chili, seeded, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 oz can) baby corn, drained, cut into thirds
• 3 cups baby spinach leaves
• 2/3 cup feta, crumbled

1. Preheat oven to 350u0b0F. Place tomatoes on a baking tray. Spray with oil. Sprinkle with salt and pepper. Bake for 10 mins or until tender.
2. Meanwhile, cook pasta in a large pot of boiling salted water for 10-12 mins or until tender but firm to the bite. Drain and reserve a 1/4 cup of cooking liquid. Return pasta to pot along with reserved liquid.
3. Heat a medium frying pan over moderate heat. Spray chili and garlic with oil. Place in pan and cook and stir for 30 seconds. Add corn and cook for 2 mins more or until hot.
4. Add corn mixture, tomatoes, spinach and feta to pasta and toss to combine. Serve at once.

cherry tomatoes, olive oil cooking spray, long red chili, garlic, baby corn, baby spinach, feta

Taken from recipes-plus.com/api/v2.0/recipes/24909 (may not work)