Fettuccini with Kalamata Olives and Spinach

Kalamata olives, loaded with heart healthy fats, are my all time favorite olive — I’ve been known to eat an entire jar of pitted Kalamatas in a sitting. When I’ve been able to show olive-eating restraint, I love tossing Kalamatas in pasta with whatever greens and veggies I have on hand. This vegan pasta recipe features olives, spinach, roasted peppers, and lots of fresh herbs.
Kalamata olives, loaded with heart healthy fats, are my all time favorite olive — I’ve been known to eat an entire jar of pitted Kalamatas in a sitting. When I’ve been able to show olive-eating restraint, I love tossing Kalamatas in pasta with whatever greens and veggies I have on hand. This vegan pasta recipe features olives, spinach, roasted peppers, and lots of fresh herbs.

Fettuccini with Kalamata Olives and Spinach

Serves 4

Ingredients:

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• 8 ounces whole wheat fettuccini

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• 1 tablespoon olive oil

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• 6 cups baby spinach leaves

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• 3 garlic cloves, minced

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• Salt and freshly ground black pepper to taste

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• 1 cup chopped roasted red bell peppers

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• 1 cup pitted Kalamata olives

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• 2 tablespoons finely chopped fresh parsley

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• 1 tablespoon fresh thyme

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• 5 to 6 basil leaves, rolled tight, thinly cut crosswise

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• Your favorite vegan cheese or feta “cheese” to taste

Directions:

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1. Cook fettuccini in a pot of salted boiling water according to package directions. Drain, reserving 1 cup of the pasta water, and set aside.

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2. Meanwhile, heat olive oil in a large skillet over medium heat. Add spinach and cook, stirring often, until spinach is wilted.

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3. Stir in garlic and season with salt and pepper.

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4. Add peppers, olives, pasta, and fresh herbs to skillet, tossing to combine with spinach.

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5. Add 1/2 cup of the pasta water, tossing to coat. Add more pasta water, if necessary, to moisten pasta.

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6. Serve sprinkled with vegan cheese.

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