Tapenade and Spinach Pasta

Tapenade and Spinach Pasta
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.1
  • Total Fat: 9.3 g
  • Cholesterol: 11.2 mg
  • Sodium: 276.5 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.8 g

Introduction

Tired of the same old red sauce from a jar? Try this instead.

Ingredients

2 t olive oil
1/2 cup Chef Meg's Tapenade
1/2 c Chef Meg's Oven Dried Tomatoes
2 cups (cooked) whole wheat pasta (cooked with no salt or oil)
1/2 cup cooking liquid from the pasta
2 cups spinach, larger stems removed
2 oz parmesan cheese, shaved

Directions

Heat oil in a large saute pan. Once hot, add tapenade and oven roasted tomatoes and saute for 2 minutes. Add spinach and continue to saute for another minute. Add hot pasta and reserved cooking liquid; continue to cook an additional 3 minutes, stirring pan.

Number of Servings: 4


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