Pasta Puttanesca with Spinach
This pasta puttanesca with spinach is delicious and will remind you of a yummy supreme pizza without all the dough. Loaded with flavor and freshness this pasta is great for dinner or leftovers the next day.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Pasta Puttanesca
Pasta Puttanesca with Spinach
This pasta puttanesca with spinach is delicious and will remind you of a yummy supreme pizza without all the dough. Loaded with flavor and freshness this pasta is great for dinner or leftovers the next day.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Pasta Puttanesca
Ingredients
  • 8 oz vermicelli pasta whole grain
  • 1/4 cup water
  • 1/2 chopped onion red or yellow
  • 3 large cloves garlic sliced
  • 1/2 cup sun-dried tomatoes no oil, sliced (dried and soaked in warm water for about 15 minutes)
  • 1/3 cup seedless Spanish or Greek olives sliced if large, low sodium
  • 4 cups fresh baby spinach or 1/2 large package frozen 10 oz. box spinach
  • 1/3 cup parsley chopped
  • 1/2 jar marinara sauce (your favorite), (or homemade marinara)
  • 1 15 oz can diced tomatoes
  • sea salt and pepper to taste
Instructions
  1. Bring a large pot of water to boil, add pasta and cook according to the directions on the package.
  2. While the pasta is cooking, heat a large skillet and saute the onion in water until translucent and water has evaporated.
  3. Add sun-dried tomatoes, olives, spinach, marinara sauce and diced tomatoes.
  4. Add parsley and sliced garlic and stir to combine.
  5. Cook until the spinach is wilted.
  6. Add the cooked pasta to the pan, carefully tossing to combine‚Äč.

This recipe was printed from plantbasedcooking.com