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Nutrition Facts
Serving Size 1 (331g) Recipe makes 4 servings
Calories 309
Calories from Fat 63		(20%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 244mg		10%
Potassium 1093mg		31%
Total Carbohydrate 57.3g		19%
	Dietary Fiber 11.0g	43%
	Sugars 4.4g
Protein 8.8g		17%
detailed view... how is this calculated?

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Penne With Spinach, Tomatoes and Olives

Recipe #224693 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Apr 25, 2007

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.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: mliss29

On Sep 1, 2008

Great dish! I used regular olives and fresh tomatoes because that is what I had. My 12yo had two helpings and is planning to take the leftovers for lunch tomorrow! Reviewed for the Veg*n Recipe Swap.

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From: Rev Dr J

On Jun 22, 2008

This was a huge hit in my family as well. However, I added a whole pound of spinach, additional olives and a jar of sundried tomatoes with herbs because i too felt it needed a bit more sauce.

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From: Maito

On Aug 12, 2007

Really yummy! The only thing I did different is to use fresh cherry tomatoes, cut in half. Sundried tomatoes and/or feta would also work well this dish too. Thanks, Kumquat!

1 person found this review helpful

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From: dojemi

On Aug 9, 2007

This was delicious! I followed the recipe 'almost' exactly, only making a few minor changes. I used 8 ounces of whole wheat 'rigatoni' because that's all I had on hand. I think I would have preferred it with penne' as the recipe suggested. . My DH, who loves kalamata olives, asked me to add more than the recommended 1/2 cup...I added about 3/4 of a cup. I like kalamata olives but not as much as my DH so I felt 3/4 of a cup was to much but he thought it was fine. I used a 10 ounce bag of spinach. The only change I would make to the original recipe would be to double the sauce because I prefer a lot of it. Thanks for sharing this recipe Kumquat, I will definitely be making it again.

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