email this page
Ingredients
1 garlic clove, finely chopped
½ teaspoon red pepper flakes, or to taste
¼ cup extra virgin olive oil
1 pound dried penne pasta
12 ounces spinach leaves, washed, trimmed and roughly chopped
½ cup Kalamata olives, pitted and roughly chopped
½ cup sun-dried tomatoes, roughly chopped
½ teaspoon salt
¼ cup grated Parmigiano Reggiano cheese
Instructions
½ teaspoon red pepper flakes, or to taste
¼ cup extra virgin olive oil
1 pound dried penne pasta
12 ounces spinach leaves, washed, trimmed and roughly chopped
½ cup Kalamata olives, pitted and roughly chopped
½ cup sun-dried tomatoes, roughly chopped
½ teaspoon salt
¼ cup grated Parmigiano Reggiano cheese
1. In a large serving bowl, whisk together garlic, red pepper flakes and olive oil.
2. Cook pasta according to package directions. Drain.
3. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly. Add olives and sun-dried tomatoes and salt. Toss well. Top with cheese. Serves 4 to 6.
Recipe by Christina Eng., Relish the Healthy Table, "The Power of Green," Jan. 2008.
Nutritional Information
2. Cook pasta according to package directions. Drain.
3. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly. Add olives and sun-dried tomatoes and salt. Toss well. Top with cheese. Serves 4 to 6.
Recipe by Christina Eng., Relish the Healthy Table, "The Power of Green," Jan. 2008.
Per serving: 430 calories, 13g fat, 13g prot., 64g carbs., 5g fiber, 530mg sodium.
