Recipes

Penne with Fresh Spinach, Tomatoes, and Olives
(Serves 4)

1 tablespoon olive oil
1 medium onion, chopped
2 14.5-ounce cans tomatoes, diced
1/2 cup kalamata olives, pitted, sliced
1 pound fresh spinach, coarsely chopped
1 tablespoon chopped fresh parsley
8 ounces penne pasta

Heat oil in a large, nonstick skillet. Add onion and sauté over medium heat for 3 minutes. Add chopped tomatoes. Bring to a boil and then reduce heat, cover, and simmer for 20 minutes. Add sliced olives, chopped spinach, and parsley. Cook an additional 5 minutes.

Meanwhile, cook pasta according to package directions, omitting any fat or salt. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Serve immediately.

Recipe from Best in the World; edited by Neal D. Barnard, M.D

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