Spaghetti With Roasted Tomatoes, Spinach, And Baby Corn - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Place tomatoes on a baking tray. Spray with oil. Sprinkle with salt and pepper. Bake for 10 mins or until tender.
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.
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.
Add corn mixture, tomatoes, spinach and feta to pasta and toss to combine. Serve at once.