Penne with Spinach, Olives and Sun-Dried Tomatoes

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 4 to 6 servings
  • Prep: 5 mins
  • Cook: 7 mins

This simple dish incorporates handfuls of fresh spinach, convenient when you have a big bag of greens to use. It can be made with linguine or spaghetti.


1 garlic clove, finely chopped
1/2teaspoon pepper flakes, or to taste
1/4cup extra-virgin olive oil
1pound dried penne pasta
12ounces spinach leaves, washed, trimmed and roughly chopped
1/2cup Kalamata olives, pitted and roughly chopped
1/2cup sun-dried tomatoes, roughly chopped
1/2teaspoon salt
1/4cup grated Parmigiano Reggiano cheese


  1. In a large serving bowl, whisk together garlic, red pepper flakes and olive oil.
  2. Cook pasta according to package directions. Drain.
  3. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly
  4. Add olives and sun-dried tomatoes and salt. Toss well. Top with cheese.

Recipe by Christina Eng.


Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 13g
  • Cholesterol 5mg
  • Sodium 530mg
  • Carbohydrate 64g
  • Fiber 5g
  • Protein 13g