Penne pasta tossed with fresh baby spinach, cremini mushrooms & Kalamata olives, white wine and grated Pecorino Romano cheese.
I seriously LOVE fresh spinach and consume it raw, cooked and even in my smoothies on a weekly basis. I know it’s kind of a pain because you have to purchase so much of it in order to get a decent serving of it cooked, but the flavor is definitely worth it.
Besides tasting great, spinach (and other green leafy vegetables) are important for skin, hair, and bone health and provide protein, iron, vitamins and minerals.
Consuming spinach can improve blood glucose in diabetics, can help lower blood pressure and the risk of certain types of cancer as well as lowering the risk of developing asthma. Since today is National Spinach Day, I thought I’d share a quick and easy dinner idea for this Penne with Baby Spinach, Mushrooms & Olives.
I like to use Kalamata olives in cooking as it really adds a nice tart flavor to your dishes, but if you prefer other varieties like Sicilian black or green olives, by all means you can substitute those instead.
I also had a little leftover white wine so I used that up in here as well, but pasta water or chicken/vegetable broth would be fine too. ~Enjoy!
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Penne with Baby Spinach, Mushrooms & Olives
- Cook pasta according to package directions, drain and add the pasta back to your pot.
- Heat oil in a large, nonstick saute pan and add the mushrooms and onion. Saute for 3-5 minutes until they start to soften; then add the olives, garlic and spinach.
- Cook the spinach down until just before it starts to wilt; then add the wine.
- Add the vegetables to the cooked pasta along with the cheese and toss to coat.
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