Cook the pasta for 8 minutes in boiling water, stirring occasionally. Add the peppers and peas, bring back to the boil and simmer for a further 2 minutes.
Drain into a colander, then add the spinach and tomatoes to the pan. Tip the drained pasta and vegetables back into the pan, add the olive oil and mix. Place a lid on the pan and allow to sit for 1 minute - the heat from the pasta will wilt and warm the added vegetables.
Serve with the crumbled feta and basil leaves sprinkled over the top.