This recipe came from one of my favorite cookbooks — a heart-healthy cookbook. It tastes great, is healthy, and my family thought it tasted like restaurant food. To me, that’s the ultimate compliment because we rarely eat out and they always enjoy it when we do — food always tastes better when someone else cooks.
This recipe has whole grains, olives and olive oil, garlic, spinach, tomatoes, and herbs — which all contribute to lowering cholesterol and a healthier heart.
12 oz. whole wheat pasta (I used penne)
2 T. extra virgin olive oil
1 clove garlic, minced (I used two)
1/2 c. sun-dried tomatoes, chopped, soaked in water, drained
2 T. chopped fresh parsley
1 T. chopped fresh basil
10 oz. baby spinach, washed
4 oz. fat-free feta cheese (I used low-fat)
1/2 c. kalamata olives, pitted and chopped
Prepare pasta according to directions. Reserve 1 cup pasta water. Drain.
In the same pot, heat the oil over medium heat. Add the garlic and cook for 2 minutes — do not brown. Add tomatoes, parsley, and basil, and cook, stirring occasionally, for two minutes longer. Add the pasta, spinach, cheese and olives, and toss to coat well. Add a little of the pasta water if necessary to moisten.
Copyright 2014 Barbara Stein