Recipe: Triple-Green Pasta

Triple Green Pasta

Ingredients

• 8 ounces uncooked whole wheat pasta, any shape
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• ¼ teaspoon crushed red pepper
• 2 cups chopped fresh parsley, including stems
• 5 cups loosely packed baby spinach
• ¼ teaspoon freshly ground black pepper
• ⅓ cup green olives pitted and sliced
• ⅓ cup parmesan cheese

Directions

1. In a large stockpot, cook the pasta for 1 minute less than instructed on package directions. Drain the pasta and save a quarter-cup of the cooking water.
2. While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the garlic and crushed red pepper and cook for 30 seconds, stirring constantly.
3. Add the parsley and cook for 1 minute, stirring constantly. Add the spinach and pepper and cook for 3 minutes, stirring occasionally until the spinach is wilted.
4. Add the pasta and the reserved quarter-cup of pasta water to the skillet. Stir in the olives and cook for about 2 minutes, until most of the pasta water has been absorbed. Remove from the heat, stir in the cheese and serve.

Note:

• Switch it up by adding 1 C. frozen peas or 1 red pepper, diced.