Penne with Black Olives, Sun-Dried Tomatoes, Feta and Spinach
Author: Emily Paster
Recipe type: Side Dish
Cuisine: Greek
Prep time:
Cook time:
Total time:
Serves: 6
- 1 lb penne pasta
- 2 6-oz cans California Black Ripe 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 oz baby spinach, cut into ribbons
- ¼ cup pine nuts, lightly toasted in a dry skillet
- Juice of two lemons
- ¼ cup extra virgin olive oil
- 10 oz sheep's milk feta, diced
- Salt and pepper to taste
- Cook the pasta according to the package directions and drain.
- While the pasta is cooking, combine the olives, sun-dried tomatoes, spinach and pine nuts in a large bowl.
- Add the drained pasta to the bowl and toss to combine.
- While the pasta is still warm, drizzle with lemon juice and olive oil. Toss to combine.
- Season well with salt and pepper.
- When pasta has cooled, add the diced feta and toss to combine.
- Taste and adjust seasoning.
- May be made ahead of time.
- Serve at room temperature.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/24/penne-with-black-olives-sun-dried-tomatoes-feta-and-spinach/
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