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Penne with Black Olives, Sun-Dried Tomatoes, Feta and Spinach

Penne with Black Olives, Sun-Dried Tomatoes, Feta and Spinach


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This Greek-inspired pasta dish is scrumptious

Photo courtesy of West of the Loop

The feta cheese adds a salty creaminess to the olives and sundried tomatoes, and the spinach complements each of the flavors nicely. The refreshing pasta salad is also a great way to use up pantry staples.

Recipe courtesy of West of the Loop

Ingredients

  • 1 Pound penne pasta
  • 2 6-ounce cans black olives, drained and sliced
  • 1 bunch scallions, white and light green part only, sliced
  • 1 15-oz jar sun-dried tomatoes, drained and sliced
  • 3 Ounces baby spinach, cut into ribbons
  • 1/4 Cup pine nuts, lightly toasted in a dry skillet
  • 2 lemons, juiced
  • 1/4 Cup extra virgin olive oil
  • 10 Ounces feta cheese, diced
  • salt and pepper to taste

Servings6

Calories Per Serving788

Folate equivalent (total)121µg30%

Riboflavin (B2)0.9mg65.5%


    • 2 large garlic cloves, minced
    • 3/4 cup finely chopped onion
    • 2 tablespoons olive oil
    • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
    • 1/2 cup chicken broth
    • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
    • 1/3 cup finely chopped fresh parsley leaves
    • 1/2 pound medium-sized pasta shells
    • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
    1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

      • 2 large garlic cloves, minced
      • 3/4 cup finely chopped onion
      • 2 tablespoons olive oil
      • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
      • 1/2 cup chicken broth
      • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
      • 1/3 cup finely chopped fresh parsley leaves
      • 1/2 pound medium-sized pasta shells
      • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
      1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

        • 2 large garlic cloves, minced
        • 3/4 cup finely chopped onion
        • 2 tablespoons olive oil
        • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
        • 1/2 cup chicken broth
        • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
        • 1/3 cup finely chopped fresh parsley leaves
        • 1/2 pound medium-sized pasta shells
        • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
        1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

          • 2 large garlic cloves, minced
          • 3/4 cup finely chopped onion
          • 2 tablespoons olive oil
          • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
          • 1/2 cup chicken broth
          • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
          • 1/3 cup finely chopped fresh parsley leaves
          • 1/2 pound medium-sized pasta shells
          • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
          1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

            • 2 large garlic cloves, minced
            • 3/4 cup finely chopped onion
            • 2 tablespoons olive oil
            • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
            • 1/2 cup chicken broth
            • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
            • 1/3 cup finely chopped fresh parsley leaves
            • 1/2 pound medium-sized pasta shells
            • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
            1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

              • 2 large garlic cloves, minced
              • 3/4 cup finely chopped onion
              • 2 tablespoons olive oil
              • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
              • 1/2 cup chicken broth
              • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
              • 1/3 cup finely chopped fresh parsley leaves
              • 1/2 pound medium-sized pasta shells
              • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
              1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

                • 2 large garlic cloves, minced
                • 3/4 cup finely chopped onion
                • 2 tablespoons olive oil
                • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
                • 1/2 cup chicken broth
                • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
                • 1/3 cup finely chopped fresh parsley leaves
                • 1/2 pound medium-sized pasta shells
                • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
                1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

                  • 2 large garlic cloves, minced
                  • 3/4 cup finely chopped onion
                  • 2 tablespoons olive oil
                  • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
                  • 1/2 cup chicken broth
                  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
                  • 1/3 cup finely chopped fresh parsley leaves
                  • 1/2 pound medium-sized pasta shells
                  • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
                  1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

                    • 2 large garlic cloves, minced
                    • 3/4 cup finely chopped onion
                    • 2 tablespoons olive oil
                    • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
                    • 1/2 cup chicken broth
                    • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
                    • 1/3 cup finely chopped fresh parsley leaves
                    • 1/2 pound medium-sized pasta shells
                    • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
                    1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

                      • 2 large garlic cloves, minced
                      • 3/4 cup finely chopped onion
                      • 2 tablespoons olive oil
                      • 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
                      • 1/2 cup chicken broth
                      • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
                      • 1/3 cup finely chopped fresh parsley leaves
                      • 1/2 pound medium-sized pasta shells
                      • 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta
                      1. In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.


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