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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 455.9
  • Total Fat: 19.6 g
  • Cholesterol: 30.0 mg
  • Sodium: 760.7 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 17.9 g

View full nutritional breakdown of Spinach and Olive Pasta calories by ingredient
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Spinach and Olive Pasta

Submitted by: SANDRAREGINA

Introduction

I made this after having leftover cooked pasta in the fridge. I made this after having leftover cooked pasta in the fridge.
Number of Servings: 1

Ingredients

    4 oz cooked asparagus pasta
    2 garlic cloves, minced
    2 cups baby spinach
    1/3 large yellow pepper, chopped
    2 tbsp kalamata olives, pitted & sliced
    1/2 lemon, squeezed
    2 tbsp finely shredded extra old cheddar

Tips

Great with leftover shredded chicken on top; just add the chicken after the garlic but before the spinach to give it time to heat through.


Directions

In a non stick skillet, cooked the minced garlic until it starts to soften. Add the spinach and wilt in the pan; add the peppers and stir. You want the peppers to heat through but not 'cook' and loose their crunch. Add the sliced kalamata olives about the same time. When the spinach is wilted, add the cooked pasta and some of the pasta water and stir. Heat the pasta through, stirring all the while. Once heated through, squeeze half a lemon over top, stir, and pour onto a plate. Top with the finely shredded extra old cheddar.

Serving Size: 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user SANDRAREGINA.






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