Fresh from the Garden Mediterranean Pasta
A simple and healthy Mediterranean Pasta made with spinach, Kalamata olives, sundried tomatoes, garlic and fresh herbs.
Ingredients
- 8 oz Pasta I used gluten-free penne
- 4 cups fresh greens Kale, chard and/or spinach
- 3 cloves garlic
- 1/2 cup Kalamata olives
- 1/2 cup sun-dried tomatoes in oil
- 2 tbsp olive oil
- 1 tbsp crushed red pepper
- 1/4 cup chopped fresh basil
- 1 A sprig of fresh rosemary
- 1/2 - 1 lemon
- Salt, pepper, parmesan and black garlic salt to taste
Instructions
- Cook the pasta as directed by the package instructions. When al dente, drain and set aside.
- While the pasta cooks prepare the rest of the ingredients. Roughly cut the greens, mince the garlic, slice the Kalamata olives, drain and roughly chop the sun dried tomatoes.
- Over medium heat warm a 2 tablespoons of olive oil in a large skillet. Add the greens, garlic, and tomatoes and cook for 3 minutes, Add olives, crushed red pepper flakes and cooked pasta to the skillet. Cook, for an additional 1 to 2 minutes.
- Add the chopped basil, rosemary and squeeze half a lemon into the pasta mixture. Warm through for another 1 to 2 minutes. Adjust with salt and pepper to taste. Add a pinch of black garlic salt and Parmesan or non-dairy parmesan for a vegan dish and serve.