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Pasta with Spinach, Tomatoes & Olives Recipe

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This recipe for Pasta with Spinach, Tomatoes & Olives is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13.5 Ounces,
uncooked
Whole wheat penne pasta Cooked according to
package directions
1 Cup Red onion Chopped
2 Teaspoon Fresh garlic Minced
8 ounces Black olives, medium Drained
1 pint Cherry tomatoes Halved
12 ounces Cooked cannellini beans Drained & rinsed
2 Cups Frozen chopped spinach
1 Tablespoon Dried basil
½ Teaspoon Red pepper flakes
1 Tablespoon Olive oil
To taste Salt & Pepper
24 Ounces Lettuce
Directions:
Directions:
1. While pasta cooks, heat oil over medium heat in large sauté pan. Add onion and
sauté 5 minutes. Add remaining ingredients to pan, tossing to combine.
2. When pasta is al dente, drain and add to sauté pan with olive-tomato-beanspinach
mixture. Season to taste. Chill.
3. To assemble Quik Pik, place 3-oz lettuce in container, top with 1 cup cooled
pasta mixture.
Serving Suggestions: For variations, add/substitute with canned, quartered artichoke
hearts, roasted red peppers, and/or sautéed eggplant and zucchini. Tasty with toasted
pine nuts, or (although not vegan) grated fresh parmesan cheese.
Number Of Servings:
Number Of Servings:
8

 

 

 

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