Florentine Penne
Yields Makes 6 - 1 1/2 cup servings
- Calories: 342
- Fat: 14.4g
- Sodium: 458mg
- Total Carbs: 44.4g
- Dietary Fiber: 7.5g
- Protein: 13.2g
- 1 box whole wheat penne pasta (5 cups cooked)
- 1 tablespoon extra-virgin olive oil
- 2 16oz bags frozen spinach
- 1 8oz package fresh sliced mushrooms
- 2 3.8oz cans sliced olives
- 1/2 cup sundried tomatoes, julienne cut ready to use with no oil
- 6 cloves pressed garlic
- 1/2 cup (2oz) pine nuts
Cook pasta as directed then drain.
While pasta is cooking, place spinach in a collander and run under cold water until thawed. Press out water and set aside. Heat olive oil in large skillet and saute mushrooms, olives, sun-dried tomatoes, garlic, and pine nuts for 10-15 minutes until mushrooms are cooked. Add the spinach to the sauted mixture. Combine cooked pasta with sauted vegetables and cook for an additional 5 minutes. Serve hot.
Note: If spinach isn't your favorite taste in the world, you can saute it with the other vegetables from the beginning. It's flavor will not be as pervasive then.