Categories: Pasta

Ingredients

• 1 lb whole wheat penne pasta
• 1 package baby spinach
• 4 roasted red peppers, sliced into 1 inch pieces
• 4 cloves garlic, minced
• 6 oz feta cheese, crumbled
• 4 tablespoons capers
• 1 (2.25 oz) can of sliced black olives
• Olive oil
• Salt and pepper, to taste

Directions

1. Bring water to boil in a large pot to accommodate the pasta. Add salt to the water and cook pasta to al dente. Drain and toss with a drizzle of olive oil.

2. Heat about 2 tablespoons olive oil in a large, high-walled pan over medium heat. Add garlic and sauté, stirring, for about 30 seconds, or until it becomes fragrant.

3. Add in the spinach and sauté until it begins to wilt. Then add the olives, feta, capers, and roasted red peppers. Stir the mixture together.

4. Add in the cooked pasta, a bit at a time, stirring to combine with the existing mixture.

5. Heat until pasta is warmed through and well combined. Season with salt and pepper, and serve warm.

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