Recipe By jlynvjodie
Rating
Published Jun 4th
Prep 15m Cook 20m Additional 10m Ready In 45m
Servings 8 servings Calories 367.1

This delicious blend of many robust ingredients will explode with flavor in your mouth. This was one of those nights where we sort of just opened the fridge to see what we had and this is what we ended up with. You can adjust any ingredients to suit your tastes. I used another couple cloves of garlic because our household loves it. You could easily add chicken to this dish as well. Enjoy!

Recipe Ingredients

  • 1 (1 pound) package whole wheat penne pasta
  • ⅓ cup olive oil
  • 4 large cloves garlic, pressed
  • 1 (8 ounce) jar marinated artichoke hearts, drained
  • 7 pickled red peppers (such as Peppadew®), cut into strips
  • ¼ cup pitted Kalamata olives, quartered
  • 2 cups fresh spinach leaves
  • ½ cup crumbled feta cheese

Cooking Directions

  1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain.
  2. 2 Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green.
  3. 3 Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.

Nutrition Facts

  • Calories 367.1
  • Carbohydrate 47.4 g
  • Cholesterol 8.3 mg
  • Fat 14.7 g
  • Fiber 5.8 g
  • Protein 12.9 g
  • Saturated Fat 2.8 g
  • Sodium 346.7 mg
  • Sugar 5 g

Reviews

  1. This was very good and healthy. We did it exactly as written but agree that the ten minutes in the end only served to cook the spinach more.
  2. I added chicken like suggested to make it our dinner one night... otherwise didn't change a thing. Wife loved it!
  3. Delicious! This recipe is as good as any I've had at local Mediterranean restaurants. The only thing I switched up was leaving out the peppers and adding extra garlic. Will be making this again.
  4. This was excellent! The only thing I would change next time is the last step of letting it steam for 10 minutes. Once you toss the drained pasta in there isn't enough heat left for it to "steam". I thought that step would soften the feta but it didn't. All it really did was start - Read more ...
  5. I did this a little differently but the result was so tasty. At 375 for 30 min I baked 1 lb chicken tenderloins covered in about three minced cloves of garlic; one can (drained) artichokes chopped; one box of organic diced tomatoes; about 1/4 cup chopped kalamata olives. While that was baking I cooked penne - Read more ...
  6. Quick easy and very tasty!
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