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.
Recipes like this Penne with Baby Spinach, Mushrooms & Olives are a great way to incorporate spinach into your diet.
What are the health benefits of spinach?
Besides tasting great, spinach, and other green leafy vegetables, are important for skin, hair, and bone health. They provide protein, iron, vitamins and minerals that our bodies need to stay healthy.
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.
How do you make Penne with Baby Spinach, Mushrooms & Olives?
For this recipe you'll need Penne pasta, Cremini mushrooms, red onion, fresh spinach, Kalamata olives, EVOO, garlic, white wine and grated Pecorino Romano Cheese.
Start by cooking pasta according to package directions, drain and add the pasta back to your pot. Heat the 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. Finally, add the vegetables to the cooked pasta along with the cheese and toss to coat.
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
- 1 lb . Penne Pasta
- 10 oz . Cremini Mushrooms, quartered
- ¼ c . Red Onion, diced
- 2 tablespoon . Extra Virgin Olive Oil
- ½ c . Kalamata Olives
- 2 Garlic Cloves, minced
- 4 c . Baby Spinach, rinsed
- ¼ c . White Wine
- ¼ c . Pecorino Romano Cheese, grated
- 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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ilaria carraro says
i think i'll try this dish
Carrie's Experimental Kitchen says
Thanks for stopping by.