Quick Sun-dried Tomato Olive and Spinach Pasta
Ingredients
The pasta
-
8
oz
tricolor vegetable spaghetti
The sauce
-
2-3
tbsp
extra-virgin olive oil
-
3
large
garlic cloves, chopped
-
16
pieces
cherry tomatoes, cut in half
-
1
cup
chopped baby spinach leaves
-
½
cup
chopped sun dried tomatoes
-
¼
cup
sliced green olives
-
¼
cup
sliced kalamata olives
-
¼
cup
chopped walnuts
-
¼
tsp
salt
-
¼
tsp
ground black pepper
Instructions
- Bring salted water to a boil for the pasta and prep all ingredients.
- Add the pasta to boiling water and heat olive oil in a sauté pan over medium heat.
- Cook the garlic in the oil until browned and fragrant, about 1 minute.
- Add the spinach, olives, tomatoes, sun-dried tomatoes, and walnuts to the pan and cook until the spinach is wilted, about 1 minute.
- Once the pasta is cooked, transfer it directly into the pan and toss everything together gently.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
795
Total fat
31g
Total carbohydrates
110g
Total protein
23g
Sodium
918mg
Cholesterol
0mg
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