Substitute with ziti, rigatoni, or any other medium-sized pasta; use other types of olives instead of kalamatas for a less intense flavor.
INGREDIENTS (for 4 servings):
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, crushed
- 6 cups hot cooked penne
- 2 cups chopped spinach
- 1/4 cup chopped pitted kalamata olives
- 2 tablespoons capers
- 3/4 cup crumbled feta cheese
PREPARATION:
Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 434 (25% from fat); FAT 12.2g (sat 3.7g, mono 3.5g, poly 4.2g); PROTEIN 14.1g; CARB 67g; FIBER 3.5g; CHOL 13mg; IRON 4.5mg; SODIUM 595mg; CALC 124mg