Penne With Spinach, Tomatoes and Olives |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called The Best in the World by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 (14 1/2 ounce) can tomatoes, diced |
1/2 cup kalamata olive, pitted, sliced |
1 lb fresh spinach, coarsely chopped |
1 tablespoon fresh parsley, chopped |
8 ounces penne pasta |
salt and pepper, to taste |
1/4 cup parmesan cheese (optional) |
Directions:
1. Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
2. Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
3. Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
4. Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
5. For Vegan do not use the parmesan cheese.
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