This pasta is straight out of a fancy restaurant in the Greek islands! It’s completely vegan and can be made gluten free depending on the pasta you choose. What I especially love about this recipe is that the leftovers can be saved and enjoyed as a cold pasta salad. Save this delicious and easy dinner for warm summer nights ahead!
Ingredients:
1 box any penne pasta
1 bag of fresh spinach
2 garlic cloves
1 jar roasted red peppers
Kalamata olives
Toasted pine nuts
Instructions:
1. Cook pasta as you normally would and set aside
2. In a pan, heat olive oil over medium heat and add garlic until soft and fragrant. Then, add roasted red peppers, spinach, and olives and let cook for about 5 minutes
3. Add in your drained pasta into the pan and stir. (Optional: add nutritional yeast to thicken the mixture a bit)
4. Mix well until pasta is well coated and serve with fresh parsley and feta or mozzarella cheese of choice!
