This simple dish incorporates handfuls of fresh spinach, convenient when you have a big bag of greens to use. It can be made with linguine or spaghetti as well.

Makes 6 Servings

Ingredients:

1 garlic clove, finely chopped

½ teaspoon crushed red pepper

¼ cup extra-virgin olive oil

1 pound uncooked penne

2 (6-ounce) bags baby spinach, washed, trimmed, and roughly chopped

½ cup pitted kalamata olives, roughly chopped

½ cup oil-packed sun-dried tomatoes, drained and roughly chopped

½ teaspoon salt

¼ cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation:

1. Combine first 3 ingredients in a large serving bowl; stirring with a whisk until well blended.

2. Cook pasta according to package directions, omitting salt and fat.

3. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly. Add olives, sun-dried tomatoes and salt; toss well. Sprinkle with cheese.

If you like this recipe, try this Lemon-Herb Chicken, this Banana Breakfast Coffee Cake, this Flourless Chocolate Cake, or something else from our Recipe File.