B
ButterSticks
Guest
Ingredients
12 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
4 oz feta cheese, crumbled
6 medium olive(s), black, pitted and chopped
Instructions
Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.
Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.
Flavor Booster: Give this pasta dish a fresh taste by sprinkling with 1 teaspoon fresh minced dill and 1 tablespoon fresh minced Italian parsley just before serving. Also try dusky purple Greek kalamata olives with a meaty texture and slightly tart flavor in this recipe.
12 oz uncooked penne
1 tsp olive oil
2/3 oz pine nuts, about 2 tbsp
1 1/2 tsp minced garlic
10 oz chopped frozen spinach, thawed
1 pound tomato(es), plum
4 oz feta cheese, crumbled
6 medium olive(s), black, pitted and chopped
Instructions
Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.
Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.
Flavor Booster: Give this pasta dish a fresh taste by sprinkling with 1 teaspoon fresh minced dill and 1 tablespoon fresh minced Italian parsley just before serving. Also try dusky purple Greek kalamata olives with a meaty texture and slightly tart flavor in this recipe.