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Penne with Spinach, Feta, and Olives

Once the pasta is done, this recipe comes together in seconds. Add this pasta recipe to your weeknight rotation for easy meal prep, and very happy diners!

Cooking Light MAY 1998

  • Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, crushed
  • 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
  • 2 cups chopped spinach
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons capers
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 25%
  • Fat: 12.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 4.2g
  • Protein: 14.1g
  • Carbohydrate: 67g
  • Fiber: 3.5g
  • Cholesterol: 13mg
  • Iron: 4.5mg
  • Sodium: 595mg
  • Calcium: 124mg
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Penne with Spinach, Feta, and Olives recipe

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